Chocolate Froth with Pear Spuma (Created by Kristof Coppens - Jeunes Restaurateurs d'Europe Belgium)

Step 1

Ingredients Preparation
200g Callebaut Chocolate Mousse
250 ml milk
Mix together. Pour into a piping bag and leave to harden in the fridge.
2L 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

Ingredients Preparation
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.