Ginger pears and chocolate mousse
Instructions
20400 GINGER PEARS and CHOCOLATE MOUSSE INGREDIENTS for 4 PEOPLE 2 green lemons, 4 cm of fresh ginger root, small type 4 Williams, 100 g of sugar.
For the mousse: 180 g white chocolate, 15 cl of fresh cream, 1 egg yolk, 3 egg whites, 1 pinch of salt, 20 g sugar, 8 cl whiskey.
Wash, dry and cut the lemon peel gaining a long Ribbon.
Peel the ginger and grate it finely.
Place the pears, peeled and whole in a saucepan and cover completely with water.
Add the juice of two lemons, sugar and ginger.
Put on the heat and bring to a boil, and then open the pot and continue cooking for another 15 minutes fresh focus.
When cooked, remove the pears with a skimmer and put them to drain on a grid and put them in the refrigerator.
You reduce the cooking syrup until you have about 20.
Let it cool down.
Prepare mousse: in a saucepan bring the cream to a boil and off the heat add chocolate broken into small pieces, the egg yolk, the whisky and pour into a bowl.
Beat well and let cool.
Whip the egg whites until foamy and firmly adding sugar gradually and blend the chocolate cream.
Let it firm up in the refrigerator for 2 hours.
Do you have a PEAR per plate and nappatele with ginger syrup and mousse served with Terrano-spoon.