Serves 4
Prep time 2 hours 20 minutes
Ingredients For Gianduja Mousse
50ml milk
50ml cream
½ a gelatine sheet
25g gianduja
Pinch of orange zest
½ an egg yolk
5g sugar
Ingredients For Pear Bavarois
100ml milk
20g egg yolk
20g sugar
75g pear puree
4.5g gelatine
100ml fresh cream
Ingredients For Milk Chocolate Glaze
13.5g water
26g granulated sugar
26g starch syrup
18g fresh cream (35% milk fat)
2.1g gelatine
26g milk chocolate
Ingredients For Raspberry Gel
300g raspberry puree
1.5g agar
Ingredients For Poached Pear Compote
2 pears
Orange zest
Lemon zest
Sugar
Method For Gianduja Mousse
Bring milk to the boil, add half of the sugar and take it off the heat. Add the egg yolk and the rest of the sugar and continue cooking until the mixture thickens.
Tip: be careful not to overheat.
Add the gelatine leaves. Add the chocolate. Finally fold in the whipped cream
Method For Pear Bavarois
Boil toghether the milk and half the sugar. Mix the other half of sugar with the egg yolk and beat. Take the milk off the heat, add the egg, stirring well.
Add the pre gelatine and the puree. Cool down. Finally add the soft peak whipped cream.
Method For Poached Pear Compote
Put the pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 minutes or so until the pears are tender (stir to make sure it doesn’t catch on the bottom).
Stir, taste and add a little more sugar if necessary. Can be chilled for 3-5 days.
