Chocolate Froth with Pear Spuma (Created by Kristof Coppens - Jeunes Restaurateurs d'Europe Belgium)
Callebaut Chocolate Mousse
250 ml milk
Mix together. Pour into a piping bag and leave to harden in the fridge.
sugar syrup (50% sugar 50% water)
juice of 1 lemon
1 bunch of fresh sage
Bring to the boil together.
|4 pears||Peel and poach in the syrup until soft (just below boiling point). Take the pan from the heat when the pears are soft. Leave to cool in their juice.|
|Cut the pear into small cubes and mix with cooled pear juice. Divide into glasses. Strain the juice from the pears through a fine sieve. Fill the siphon ISI 1/2 l - 2/3 full with it.|
Pear and Sage Spuma
|100g fresh cream 40% fat content||Fill the rest of the siphon with the cream. Put under pressure with the gas cartridge (N2O). Keep in the fridge.|
Finishing and presentation
Spray the chocolate mousse onto the pears using the siphon. Finish with Spuma and pieces of dried gingerbread.