Pear Toffee and Milk Chocolate Mousse

Name: Pear Toffee and Milk Chocolate Mousse
Ingredients: 200 g pear juice; 1 small pear, peeled, halved, cored; 8 baby pears, peeled, halved, cored; 150 g apple juice; 210 g white wine; 112 g water; 1 vanilla bean / vanilla pod; 1 vanilla bean / vanilla pod; 2 star anise; 1 cinnamon stick; 65 g honey; Pinch of salt; Valrhona Manjari Dark chocolate, 64%, tempered; 3 g silver gelatin sheets; 50 g whole milk / full fat milk; 50 g whole milk / full fat milk; 40 g egg yolks; 25 g granulated sugar (US); 265 g Valrhona Jivara milk chocolate, 40%, chopped; 240 g heavy cream / double cream, whipped to medium peaks; 240 g heavy cream / double cream, whipped to medium peaks

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Pear Caramel Jelly

4 g silver gelatin sheets
50 g granulated sugar (US)
1

Dessert

Method

Pear Caramel Jelly

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Slowly heat sugar and vanilla in a small saucepan to reach an amber caramel.
Deglaze with pear juice, bring to a boil, stir in gelatin to dissolve and form caramel jelly. Cut the small pear into small dices and pla