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.
