Cinnamon Pear Mousse

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Cinnamon Pear Mousse
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Health Score:
64 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 cal.(26 %)
Protein13 g(13 %)
Fat24 g(21 %)
Carbohydrates65 g(43 %)
Sugar added35 g(140 %)
Roughage9.6 g(32 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E3.5 mg(29 %)
Vitamin K43.2 μg(72 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate97 μg(32 %)
Pantothenic acid1.7 mg(28 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C71 mg(75 %)
Potassium826 mg(21 %)
Calcium200 mg(20 %)
Magnesium75 mg(25 %)
Iron3.2 mg(21 %)
Iodine17 μg(9 %)
Zinc1.6 mg(20 %)
Saturated fatty acids10.3 g
Uric acid49 mg
Cholesterol268 mg
Complete sugar62 g

Ingredients

for
4
For the mousse
2 Pear
2 Tbsps sugar
100 milliliters dry white wine
4 sheets white gelatin
3 egg yolks
5 Tbsps sugar
250 milliliters milk
1 tsp cinnamon
125 milliliters Whipped cream
For the garnish
½ Pear
2 Tbsps coarsely chopped Nut (such as pistachios, walnuts)
8 thin Kiwi
Ground cinnamon
How healthy are the main ingredients?
Whipped creamsugarsugarPearcinnamonPear

Preparation steps

1.

For the mousse, peel the pears, halve and remove the cores. Bring the sugar, wine and 100 ml (approximately 1/2 cup) of water to a boil. Add the pears, cover and simmer over low heat for about 10 minutes, until the pears are soft. Remove the pears from the syrup, let cool slightly and puree. Soften the gelatin in cold water. Beat the egg yolks, sugar and milk over a hot water bath until creamy.

2.

Remove the egg yolk mixture from the heat, squeeze in the gelatin and mix well. Add the pear puree and cinnamon. Beat over an ice water bath until cold. When the mousse begins to gel, fold in the whipped cream. Pour into a piping bag with a star nozzle. Spread the mousse into glasses.

3.

Chill the mousse for at least 2 hours.

For the garnish, rinse the pear, remove the core and cut into thin columns. Garnish the mousse with pear slices, nuts and kiwi slices. Serve dusted with cinnamon.