Pear Mousse

Ingredients

Directions

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Ingredients

600g pears peeled and cut
15g gelatine
100ml water
80g heavy cream
2.5g sugar
15g Pear liqueur Poire Williams
3 lemon
25g syrup 1:1 water to sugar
mint to taste

Steps

1

Peel the pear and cut. Sprinkle with lemon juice to prevent the pears from developing an acrid taste.

2

Place the ingredients of step 1 in the slow juicer and make juice.

3

Dissolve the gelatine in 100g water, put on low heat and make it melt.

4

Mix syrup 20g and pear liqueur 10g with the ingredients of step 2 and 3.

5

Adjust the taste by adding 5g pear liqueur and 1/2 lemon juice and 5g syrup to the remained pulp.

6

Mix 3/4 the amount of the ingredients of step 5 with step 4 and put into a bowl, and let it cool down and thicken in the refrigerator.

7

Put heavy cream and sugar into a bowl and whisk. Then add the remaining ingredients of step 5.

8

Take the mixture of step 6 from the refrigerator, put the ingredients of step 7 on top and garnish with mint.

Enjoy

Pear Mousse

Ingredients

600g pears peeled and cut
15g gelatine
100ml water
80g heavy cream
2.5g sugar
15g Pear liqueur Poire Williams
3 lemon
25g syrup 1:1 water to sugar
mint to taste

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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