- 3 sheets white gelatin
- 3 eggs
- 80 milliliters strong Espresso
- 1 Vanilla bean (seeds)
- 125 grams sugar
- 1 centiliter Cognac
- 200 grams Whipped cream
Soak the gelatin in cold water. Separate the eggs. Beat the egg yolks with the espresso, vanilla seeds and 100 grams (approximately 3.5 ounces) of sugar over a hot water bath until creamy. Stir in the squeeze gelatin and cognac. Let cool, stirring occasionally, until the mixture begins to gel.
Whip the cream until stiff. Fold into the egg yolk mixture and chill.
Beat the egg whites with the remaining sugar until stiff. Fold into the cream. Chill for at least 3 hours.
Rinse, halve and thinly slice the pear. Place on a lined baking sheet, dust with powdered sugar and bake for 15-20 minutes at 170°C (approximately 350°F). Remove and let cool.
Rinse the raspberries and set aside a few for the garnish. Heat the remaining raspberries and powdered sugar in a small saucepan. Simmer over low heat for a few minutes. Strain through a sieve and let cool.
Distribute the mousse onto dessert plates. Drizzle with the raspberry sauce. Serve garnished with raspberries and pear slices.