Mousse with chocolate, pears and Squacquerone of Romagna D.o.p.
PREPARATION: for 4 people 30 minutes
BAKING: 2 hours for the pears
60 g egg yolks
30 g caster sugar
250 g fresh cream (33% m. g.)
110 g of dark chocolate 70% cocoa butter
4 Pears Kaiser type
10 g granulated sugar
10 g water
20 g. honey
juice of a ½ lemon
CREAM OF ROMAGNA SQUACQUERONE D.O.P.
200 g Squacquerone of Romagna d.o.p.
50 g cane sugar
1 vanilla pod
With the aid of a whisk, mix the egg yolks with the sugar until they are well blended.
Boil the cream, add the egg cream and bake until the back of the spoon does not stick.
Meanwhile, melt the chocolate in a water bath or a microwave.
Pour in the melted chocolate on the still warm cream.
Let cool and divide into four glasses. Put them in the fridge.
Peel three pears removing the core, cut into cubes and marinate them with an emulsion of honey and lemon juice.
Store in a refrigerator.
Derive from the central part of the fourth unpeeled pear eight slices with a thickness of 2 mm.
Heat the water and dissolve the sugar.
Dip the slices of pear in the obtained syrup and transfer them to a baking sheet lined with parchment paper.
Dry in oven at 130° for 2 hours.
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