Ginger pears and chocolate mousse

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.