To be paired with Creation Fine Cape Vintage

Pear Mousse with Walnut Dust, Date Sponge, Port Poached Pear, Dried Apple, Violets, Coffee Foam and Baby Toffee Apples

Ingredients

Pear mousse

  • 20 egg yolks
  • 250 g sugar
  • 1 L cream
  • 12 sheets gelatine
  • 2 cups pear purée

Pear purée

  • 4 pears

Walnut dust

  • 2 cups walnuts

Date sponge

  • 600 g flour
  • 12 eggs, separated
  • 600 g sugar
  • 2 cups date purée

Date purée

  • 200 g dates

Port-poached pear

  • 4 pears
  • 1 bottle port

Toffee apples

  • 2 tins baby apples
  • 1 cup sugar

Coffee foam

  • 250 ml milk
  • 2 shots espresso
  • 4 tbs Sucro Emul powder

Dried apple

  • 2 apples

Methods

Pear mousse

  1. Cream the yolks and sugar over a water bath until thick and pale.
  2. Add the soaked gelatine leaves and the pear purée and whisk until incorporated.
  3. Allow to cool in the fridge while you whip the cream until stiff peaks form.
  4. Fold into the slightly cooled mixture and place in the fridge.

Pear purée

  1. Peeled pears and cut into cubes
  2. Cook the pears in water that just covers them until soft.
  3. Blend into a purée.

Walnut dust

  1. Roast walnuts.
  2. Grind into a powder.

Date sponge

  1. Cream the yolks and half the sugar until fluffy and whisk in the date purée.
  2. Whisk the egg whites with the rest of the sugar to make a meringue.
  3. Fold into the yolk mixture with the sifted flour.
  4. Bake in a greased tin for +-30 min at 180° C.

Date purée

  1. Cover dates with water.
  2. Cook till soft and blend to a purée.
  3. Pass through a sieve if necessary.

Port-poached pear

  1. Peel and core pears.
  2. Cut into slices.
  3. Cook the pears in the port until soft and deep purple.

Toffee apples

  1. Melt the sugar in a pot until caramelized.
  2. Dip the baby apples in the sugar and set on parchment.

Coffee foam

  1. Whisk everything together to form a foam.

Dried apple

  1. Cut apple into thin slices on a mandolin
  2. Dry the apples in a food dehydrator or if you don’t have one in the oven on 60° C until dry and crispy.
  3. Violet flowers for garnish

Assembly

  1. Use an ice cream scoop to scoop the mousse on the plate.
  2. Scatter the walnut dust at the top and bottom and over the mousse.
  3. Place broken pieces of sponge at the top and bottom of the mousse.
  4. Place one toffee apple on the side.
  5. Stick pieces of dried apple and a violet on top of the mousse.
  6. Put a few pieces of pear on top of the sponge at the top and bottom.
  7. Finish with a few spoons of coffee foam.
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