- 200g Callebaut Chocolate mousse
- 250ml Milk
- 2L Sugar syrup (50% sugar 50% water)
- Juice of 1 Lemon
- 1 Bunch of fresh sage
- 4 Pears
- 100g Fresh cream 40% fat content
Chocolate Froth With Pear Spuma
Ingredients
Method
Mix together the following and then pour into a piping bag and leave
to harden in the fridge.
200g Callebaut Chocolate mousse
250ml Milk
Bring to the boil the following....
2L Sugar syrup (50% sugar 50% water)
Juice of 1 Lemon
1 Bunch of fresh sage
Peel and poach the pears in the syrup until soft (just below boiling point).
Take the pan from the heat when the pears are soft and leave
to cool in their own juices.
4 Pears
Cut the pears into small cubes and mix with the cooled pear juice.
Strain the juice from the pears then divide into glasses.
Fill the siphon (ISI 1/2 to 2/3 full with chocolate mousse and spray the
mousse into the glasses on top of the pear.
Fill the rest of the siphon with the cream. Put under pressure with the gas cartridge (N20). Keep in the fridge until ready to use.
100g Fresh cream 40% fat content
Use pieces of of dried gingerbread to finish .
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