Light and very tasty, pear foam It’s the right dessert to delight your guests.
With the airy texture and sweet flavor of the pear, this recipe will be the star of the table.
Excellent for special occasions, the dessert is easy to prepare. as well as being very elegant.
In just 1 hour you’ll have a refined dessert that serves up to 10 servings. A particular tip is to decorate with thin slices of pear or lemon zest to enhance the flavor even more.
Bet on this mousse for your next family dessert!
Check out step by step below:
Pear foam
Time: 1h (+3h in the fridge)
Performance: 10 servings
Difficulty: easy
Ingredients:
Pear jam:
- 1 1/2 cups (tea) sugar
- 1/2 cup (tea) water
- 6 pears, peeled, chopped
- 1 teaspoon lemon juice
- Ready cream and lemon zest to decorate
Mousse:
- 1 sachet of unflavored gelatin powder
- 1 can of condensed milk
- 1 can of cream
- 1 can pear juice (use empty can of condensed milk to measure)
- 1 cup ready-made whipped cream
Preparation method:
- For the pear jam, heat the sugar and water over low heat for 15 minutes or until a thin syrup forms.
- Add the pear and lemon and cook until the pear is soft, but without falling apart.
- Let it cool, separate 2 tablespoons and divide the rest into 6 individual bowls. Book.
- For the mousse, prepare the gelatin following the instructions on the package and blend it in the mixer with the rest of the ingredients, except the whipped cream.
- Transfer to a bowl and gently mix the whipped cream with a spoon and distribute it into the glasses, over the pear jam. Store in the refrigerator for 2 hours.
- Decorate with the whipped cream, the reserved pear jam and the lemon zest and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
