Sweet Endings

Family of Rosa

Ingredients

For mousse

• 400 g whipping cream

• 200 g Mascarpone cream cheese

• 300 g pears

• 50 g castor sugar

• 1 sprig rosemary

• 1 vanilla pod

For vanilla base

• 200 g flour

• 80 g icing sugar

• 4 g baking powder

• 2 g baking soda

• 60 g milk powder

• 120 ml water

For chocolate glaze

• 200 g white chocolate

• 60 ml oil

Method

For vanilla base

Shift and combine all the dry ingredients and whisk the milk with water until no lumps are seen. Bake at 160° C for 20 minutes.

For mousse

Cook pears with sugar and infuse rosemary in it.

Add 1 tsp of water, cook for 6 to 8 minutes, then remove rosemary and let it cool.

Soften some Mascarpone with a spatula and add in beaten whipped cream and vanilla. Combine well.

For chocolate glaze

Melt white chocolate, add oil into it and add green or pear colour.

Assemble

Take a pear-shaped mould and apply the Mascarpone mousse to it.

Add a layer of the vanilla base.

Carefully place a neat layer of the pear compote. Pipe a thin layer of mousse.

Add the final layer of the vanilla base.

Freeze for 2 hours.

De-mould the pear and finish with the chocolate glaze.

Recipe by Chef Amit Shetty, Chef de Cuisine, Cafe Noir