Pear mousse recipe
A divine pear and Roquefort mousse from Michelin starred chef Phil Thompson, which successfully teases the taste buds with its sweet and savoury aspect.
Ingredients
- 2 Pears - Poached pear
- 250 g White Wine - Poached pear
- 1 Lemon Zest - Poached pear
- 1 Vanilla Pod - Poached pear
- 50 g Sugar - Poached pear
- 0.5 Cinnamon Stick - Poached pear
- 75 g White Chocolate - Roquefort mousse
- 200 g Double cream - Roquefort mousse
- 50 g Roquefort - Roquefort mousse
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Bring the poached pear ingredients to the boil and burn off the alcohol. Cook for approx. a further 10 - 15 minutes - till pear softens Allow to cool
- Melt the white chocolate. Semi-whip the cream. Whisk half of the cream into the chocolate and melt in the Roquefort Fold in the rest of the cream and allow to set in the fridge.
- To serve: Layer tempered chocolate using the pear, dice to build height. Melt a little chocolate and split with olive oil for the plate Quenelle the mousse onto the top layer, then serve.
Also worth your attention:
Recipe: Philip Brocklehurst's pear pudding
Recipe: Henry Dimbleby's upside-down pear tart