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


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.