Creamy and melting, ideal to enhance the pear-chocolate duo at dessert time
Prep time1 timeh
Cook time15 minutesmin
Total1 timeh15 minutesmin
Recipe type: Dessert
Cuisine: French
Yield: 8people
Ingredients:
Speculoos base
120gsoft butter, melted
300gspeculooos
Chocolate mousse
300gdark chocolate pastry
90gunsalted butter
3egg yolks
50gicing sugar
40clwhole liquid cream 30% mg
2ccgranulated sugar
Pear mousse
35clwhole liquid cream 30% mg
100gicing sugar
300gpear puree
4gelatin sheets
Pear jelly
2gelatin sheets
200gpear puree(with pears in syrup, drained and mixed)
Chocolate decor
100gdark chocolate pastry
Instructions:
Base
Mix the melted butter with the crumbed speculoos. Pack the resulting dough (comparable to sand) in the bottom of a 22cm diameter round hinged mold then refrigerate.
Chocolate mousse
Melt the dark chocolate and the butter in a double boiler. Beat the egg yolks and icing sugar until whitened.
Beat the whole liquid cream with the powdered sugar until whipped cream.
Mix the melted chocolate and the egg yolks with a whisk, gently add the whipped cream. Pour into the bottom of the mold (on the biscuit base). Refrigerate for at least 1 hour.
Pear mousse
Whip the whole liquid cream into a whipped cream with the icing sugar.
Heat 100 g of pear puree and melt the gelatin leaves previously softened in cold water. Add 200g of pear puree and mix well.
Gently fold the whipped cream into the pear mixture. Pour the resulting mousse into the mold, above the chocolate mousse. NB: To facilitate the final demolding, you can place a strip of rhodoid on the perimeter of your mold before pouring the foams (see link at the bottom of my article). Leave to cool for at least 1 hour.
Pear jelly
Soften the gelatin sheets in cold water.
Heat 100 g of pear puree. Melt the gelatin. Add again 100g of pear puree. Mix well. Let cool then pour delicately on top of the bavarois.
Chocolate decor
Melt dark pastry chocolate in a bain-marie, then place a thin layer of chocolate on a rhodoïd strip. Then all you have to do is fold this strip so that the chocolate takes shape while cooling (see chocolate curls in my photos). Gently peel off before placing on top of the bavarois.
Notes:
I advise you to keep the Bavarian wine cool for several hours before tasting.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)