Pear Mousse with Almond Wafers
- For the mousse
- 2 ripe Pear
- 75 grams sugar
- 100 milliliters dry white wine
- 1 sprig mint
- 4 sheets white gelatin
- 1 Vanilla bean
- 200 milliliters milk
- 2 egg yolks
- 125 milliliters Whipped cream
- For the wafers
- 1 tablespoon butter
- 2 tablespoons powdered sugar
- 1 egg white
- 3 tablespoons Pastry flour
- 2 tablespoons sliced almonds
- 1 tablespoon chopped Currants
For the mousse: Rinse the pears, peel, halve and remove the core. Bring the wine, 2 tablespoons sugar and 50 ml (approximately 1/4 cup) of water to boil. Add the pears and mint. Cover and simmer for about 10 minutes until the pears are soft. Remove the mint and puree the pear mixture in a blender. Let cool.
Soften the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Bring the milk and vanilla beans to a boil and then cool. Beat the vanilla seeds, egg yolks and the remaining sugar in a bowl over a hot water until thick and frothy. Remove the vanilla beans and stir the milk into the egg yolk mixture and continue to beat over the hot water bath until hot and thick. Dissolve the gelatin into the mixture, fold in the pear puree fold and chill in the refrigerator. Beat the heavy cream until stiff and fold into the chilled mixture. Pour the into 4 bowls and chill for about 3 hours in the refrigerator.
For the wafers: Melt the butter. Mix the powdered sugar, egg whites and flour until smooth and stir into the melted butter.
Preheat the oven to 200°C (approximately 400°F).
With a spoon pour the thin wafer batter onto a baking sheet lined with parchment paper in circles (about 8 cm, approximately 3 inches, in diameter). Sprinkle with almonds and currants and bake for 7-8 minutes until golden brown. Remove from the oven and fold the wafers in half while warm, then cool completely.
For decorating: Garnish each bowl of pear mousse with mint, pear slices and a wafer. Serve with the additional wafers on the side.