Cinnamon Pear Mousse
- 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 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.
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.
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.