Dark chocolate mousse with kumquat pear compote

Ingredients

Directions

1. 1

   Chop the chocolate and melt in a bowl over a warm water bath. Let it cool down a little

2. 2

   Separate eggs. Cream egg yolks, 1 tablespoon sugar and vanillin sugar. Whip cream until stiff. Beat the egg whites until stiff, at the end pour in 1 tbsp. sugar

3. 3

   Stir lukewarm chocolate into the egg yolk cream. Immediately fold in 2 portions of beaten egg white. Then fold in the cream. Place the mousse in a wide bowl and cover and chill for about 4 hours

4. 4

   Wash the kumquats, dab dry and cut into slices, removing the seeds if necessary. Peel, halve and core the pears and cut into fine slices. Mix with lemon juice

5. 5

   Caramelise 75 g sugar in a pot until golden, remove from the heat. Add kumquats, deglaze with 150 ml hot water and white wine. Put them back on the hot stove. Cut open the vanilla pod and scrape out the pulp. Add the vanilla pod, vanilla pulp, 3 tbsp. sugar and lemon zest to the kumquats. Bring to the boil, cover and cook over low heat for about 5 minutes. Add pear wedges and steam for another 5 minutes. Remove vanilla pod and lemon peel. Put the compote into a glass bowl and let it cool down

6. 6

   Use 2 tablespoons to cut approx. 12 dumplings from the mousse, dipping the spoons repeatedly in water. Arrange on 6 plates. Add the compote and decorate with mint

7. 7

   waiting time approx. 3 1/2 hours