Pear Mousse with Chocolate Sorbet

Rebecca Marshman

Rebecca Marshman

11th August 2017
Rebecca Marshman

Pear Mousse with Chocolate Sorbet

My recipe for pear mousse with chocolate sorbet, with pear gel, hazlenut and chocolate crumble, manuka honey jelly, chocolate golden nuggets and a caramel glaze - as served at the All England Lawn Tennis and Croquet Club.


  • Pear Gel:
  • Boiron Pear puree, 500g
  • Caster Sugar, 200g
  • Ultratex, 50g
  • Hazelnut Crumble:
  • Butter, 100g
  • Sugar, 100g
  • Plain Flour, 80g
  • Hazelnuts, 30g
  • Chocolate Crumble:
  • Butter, 100g
  • Sugar, 100g
  • Plain Flour, 80g
  • Callebaut cocoa powder, 30g
  • Manuka Honey Jelly:
  • Manuka Honey, 300g
  • Water, 400g
  • Bronze Gelatine, 5 Leaves
  • Pear Mousse:
  • Sugar, 100g
  • Egg Whites, 100g
  • Boiron Pear Purre, 200g
  • Double Cream, 300g
  • Bronze Gelatine, 2 Leaves
  • Caramel Glaze:
  • Sugar, 150g
  • Corn Starch, 10g
  • Double Cream 130ml
  • Lemon juice 10ml
  • Bronze Gelatin 5g
  • Water 100 ml
  • Salt, a pinch
  • Chocolate Sorbet:
  • Callebaut cocoa powder, 50g
  • Water, 600g
  • Sosa Glucose Powder, 30g
  • Chocolate Dark Callet Callebaut, 50g
  • Caster Sugar, 200g
  • Stabiliser 2000, 10g
  • Chocolate Golden Nuggets:
  • Souffletine, 300g
  • Chocolate Dark Callet Callebaut, 150g
  • Sosa Colour Powder Gold, 5g


Pear Gel:
1. Mix sugar and Ultratex together.
2. Warm Boiron Pear puree on stove, in a pan.
3. Add in sugar and Ultratex slowly and blend with hand blender.
4. Pour mixture into squeeze bottle.
Hazlenut Crumble:
1. Cream sugar and butter together.
2. Add flour and mix until you have soft dough.
3. Chop your hazelnuts roughly and add to dough mix.
4. Line a baking tray with paper. Break up the dough into small clusters and place on tray. Bake at 170°c for 15 mins, until golden brown.
6. When the crumble is cooled, place in a vacuum pack bag and smash with a rolling pin to break up any large clusters.
Chocolate Crumble:
1. Cream sugar and butter together.
2. Add flour and cocoa powder and mix until you have soft dough.
3. Line a baking tray with paper. Break up the dough into small clusters and place on tray. Bake at 170°c for 15 mins.
5. When the crumble is cooled, place in a vacuum pack bag and smash with a rolling pin to break up any large clusters.
Manuka Honey Jelly:
1. Soak gelatine in water.
2. Boil water and honey.
3. Strain and squeeze your gelatine and add to mix and stir.
4. Spray a small square plastic container with butter spray and line with cling film and pour in mix.
Pear Mousse:
1. Place half of the pear puree in a bowl and the other half on the stove.
2. Soak gelatine in cold water.
3. When gelatine is soft, squeeze out any excess water and place into the hot puree in pan.
4. When gelatine is dissolved, take off the stove and leave to one side. Add the other half of cold puree.
5. Whip egg whites and sugar together in kitchen aid bowl to meringue stage.
6.In a separate bowl whip cream to soft peaks.
7. When Puree has cooled down and is below 30°c, fold it into cream.
8. Fold cream and puree in your meringue.
9. Place mix into piping bag and pipe into rectangular moulds and freeze overnight.
10.Pop the pear mousse out of the moulds and leave on a wire rack with a tray underneath. Place back in the freezer.
Caramel Glaze:
1. Soak 5g of gelatin sheets in cold water.
2. Combine 10 grams of corn starch and 30ml of water in a small bowl, mix and set aside.
3. Place 150 grams of sugar and 1-2 teaspoons of lemon juice in a saucepan. Heat over medium heat until the caramel melts and turns to a deep amber color.
4. Remove from the heat. Gradually add 70ml of water and 130ml of heavy cream, stirring constantly. Add a pinch of salt and bring to boil, stirring frequently.
5. Turn off the heat. Mix the starch and water and add into the hot caramel glaze. Drain and add the gelatin sheets. Stir to combine.
6. Strain the caramel glaze, and cool to about 30°C.
7. Take your frozen pear mousse and pour over each one individually making sure no gaps and all the mousse is covered.
Chocolate Sorbet:
1. Whisk sugar, stabiliser, cocoa powder and glucose powder together in a bowl.
2. Boil water and mix all the dry indigents from you bowl into the water and boil again.
3. Place dark chocolate into a bowl.
4. Pour the hot liquid over the chocolate to melt, mix well, making sure there are no lumps.
5. Pour into paco jet containers and leave overnight.
Chocolate Golden Nuggets:
1. Over a bain marie, melt half of the dark chocolate to 45C- 50C .
2. When it reaches this heat, take the bowl off the heat and place the bowl in a bigger bowl of cold water.
3. Chop the rest of the dark chocolate and add to the bowl of melted chocolate. Stir in and mix until you reach the temperature of 27C-28C.
4. Then place back on the heat and let it heat up to 31C-32C, do not let it go over.
5.Once the chocolate is ready pour in souffletine and mix.
6.Using two spoons, spoon small clusters onto a tray with grease proof paper.
7.When your clusters are set, paint with gold powder using a pastry brush.

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