Elderflower Pear Mousse - Puratos

Ingredients

Working Method

Streusel

Mix well all the ingredients until it becomes crumbly.
Bake it at 160°C-170°C for 20-30 minutes.

Streusel Base

Melt Belcolade Selection Lait Cacao-Trace and cocoa butter.
Then mix well all the ingredients.
Prepare a 6-inch cake ring, scale 120gm of streusel base then press it flat and even.
Keep it in the freezer, then unmould it.

Pistachio Vanilla Cake

Mix all the ingredients together for 2-3 minutes with paddle attachment until homogeneous.
Spread it on a baking tray with 1 cm height.
Bake it at 180°C for 15-20 minutes.

Pear Filling

Bring pear puree, lemon juice, and corn starch to a boil.
Turn to low heat, continues cook until thick mixture.
Off the heat, add gelatine mass and mix well.
Wait until the mixture cool down, add diced pear, and mix well.

Elderflower Mousse

Heat the whipping cream (1) to 70°C and slightly warm the elderflower syrup then mix both together.
Pour onto to Belcolade Selection Blanc Cacao Trace and mix well, followed by melted gelatine mass and vanilla seed/essence with seed.
Whip the whipping cream (2) to soft peak, fold with the mixture when it cools down to 30 - 32°C.

Pink Glaze

Bring water, sugar, glucose, and condensed milk to a boil.
Pour the mixture onto the Belcolade Selection Blanc Cacao Trace and gelatine mass, blend it using immersion blender and followed by desired amount of food colouring.

Vanilla Whipped Ganache

Boil the whipping cream (1) to 70°C, then pour over to the Belcolade Selection Blanc Cacao Trace to incorporate well.
Followed by gelatine mass and vanilla seed, mix well. Pour the cold whipping cream (2) to the mixture and mix well, keep it in the chiller for overnight.
The next day, whip up to stiff peak and ready to use.

Assembling

For the insert, cut the vanilla pistachio cake using 6-inch cake ring, then pour the pear insert around 1cm height, freeze it.
For the mousse, prepare a 7-inch cake ring. Pour the elderflower mousse until half, put the insert into the centre of the mousse. Then pour the rest of the mousse, put the streusel base on the mousse, then freeze it.
Unmould the mousse cake, apply pink glaze on the frozen mousse and pipe the vanilla whipped ganache on the cake and decorate with fruits and white chocolate.

About this recipe

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