Nougat mousse with roasted pears

Name: Nougat mousse with roasted pears
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 50 g Fine dark chocolate; 3 (50 g each; e.g. from Niederegger) Sticks of nut nougat; 5 TABLESPOONS + possibly 2-3 tablespoons of milk; 300 g Whipped cream; 4 small ripe pears; 5 TSP Lemon juice; 2 TABLESPOONS Sugar; 4 TABLESPOONS Maple syrup; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

50 g Fine dark chocolate
3 (50 g each; e.g. from Niederegger) Sticks of nut nougat
5 TABLESPOONS + possibly 2-3 tablespoons of milk
300 g Whipped cream
4 small ripe pears
5 TSP Lemon juice
2 TABLESPOONS Sugar
4 TABLESPOONS Maple syrup
7-10 Tbsp Cling film

Directions

1
Break chocolate into pieces. Cut nut nougat into pieces. Melt both together in a hot water bath. Heat 5 tablespoons of milk in a saucepan lukewarm, then pour into the melted chocolate nougat while stirring constantly.
2
Leave to cool for about 30 minutes - the mixture must remain liquid, otherwise stir in more warm milk by the spoonful.
3
Whip the cream until stiff and fold into the nougat mixture. Place foil directly on the surface of the mousse to cover it. Chill for about 4 hours.
4
Wash the pears and dry them. Cut off 1 piece (approx. 2 cm) of each pear at the top, including the stalk. Brush the cut surfaces with some lemon juice. Quarter the rest of the pears, remove the seeds and cut them into very thin slices.
5
Caramelise the sugar in a large pan until golden. Stir in maple syrup and 4 teaspoons of lemon juice and cook until the caramel dissolves. Steam pear slices and pieces with stalks for 2-3 minutes while turning.
6
Let the pears cool down in the stock.
7
From the mousse, stab bullets. Serve with pear wedges and a little stock. Put pear pieces with stalk into the mousse.