6 grams unflavored gelatin powder, hydrated, for the mousse
170 grams pear puree
25 milliliters liqueur, of pear
200 grams whipped cream
1 sheath vanilla essence
50 grams egg white, for the meringue
100 grams sugar
50 milliliters water
400 grams pear, in syrup
100 grams neutral glaze gel
150 grams icing sugar
Preparation
35 mins
35 mins
Low
Preheat the oven to 180°C.
Beat the egg whites and add the sugar. Incorporate the yolks and finally the flour in a folding manner.
Place the mixture in a piping bag and make the ladyfingers on a previously greased baking sheet.
Bake at 180°C for 15 minutes.
Pear Mousse:
Hydrate the gelatin, dissolve it in the puree and in the pear liqueur.
Incorporate the semi-whipped cream and finally fold in the Italian meringue.
Italian Meringue:
Beat the egg whites with a mixer until stiff peaks form. Cook the sugar to 118°C for soft ball caramel and pour it in a thin stream over the egg whites, continue beating until it cools.
To finish:
In a mold, place the ladyfingers around the edges.
Then add the pear mousse in the center, freeze for at least 90 minutes.
Afterward, unmold and decorate with sliced pears, apply neutral glaze, and sprinkle with sugar.
Ready to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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