Pears filled with Chocolate Mousse
(Created by Filip Dewijnants - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
|
pears
red wine cinnamon sticks |
Peel the pears. Cook them in the wine and cinnamon sticks. Leave to cool . Cut off the top of the pears and carefully hollow them out. |
|
Crème anglicise Amaretto |
Mix together in the bottom of the pear. |
| 200g Callebaut Chocolate Mousse | Whip up together. Add to the filling in the pears. |
Finishing and presentation
Coat the lids of the pears with sugar syrup and top them with
Callebaut Brésilienne. Place each pear on a
long oblong dish and decorate by drizzling some crème anglaise
around it.
