Steamed pears on wine mousse sauce

Name: Steamed pears on wine mousse sauce
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 625 ml dry white wine; 200 g Sugar; 6 TABLESPOONS Lemon juice; 6 ripe pears (about 200 g each); 2 Eggs (size M); 7 g Cornstarch (11/2 Tsp); 1 TEASPOON Gingerbread spice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 30 g Dark chocolate coating; 7-10 Tbsp some rose petals; 20 g crushed pistachio kernels; 7-10 Tbsp Oil; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

625 ml dry white wine
200 g Sugar
6 TABLESPOONS Lemon juice
6 ripe pears (about 200 g each)
2 Eggs (size M)
7 g Cornstarch (11/2 Tsp)
1 TEASPOON Gingerbread spice
7-10 Tbsp grated rind of 1/2 untreated lemon
30 g Dark chocolate coating
7-10 Tbsp some rose petals
20 g crushed pistachio kernels
7-10 Tbsp Oil
7-10 Tbsp Lemon balm

Directions

1
Boil 3/8 litres of water, 3/8 litres of white wine, 100 grams of sugar and four tablespoons of lemon juice. In the meantime, wash and peel the pears, but do not remove the stalks. Put the pears in the stock and stew covered for 20 minutes.
2
Turn once in a while. Lift the pears out of the stock, drain and let them cool down. Meanwhile, for the sauce, put the remaining white wine, sugar, eggs, starch, gingerbread spice, lemon juice and zest in a high pot.
3
Stir with the whisk of the hand mixer, then bring to the boil briefly over medium heat while stirring continuously. Pour into a bowl and let it cool down as well. In the meantime, chop the chocolate coating and melt it on a hot water bath.
4
Wash the rose petals, dab dry and brush thinly with oil. Then apply chocolate thickly to the leaves with a clean brush. Put the leaves in a cool place for 15 minutes. When the chocolate is hard, carefully remove the rose petals.
5
Keep chocolate leaves in a cool place until use. Arrange sauce and pears on glass bowls. Sprinkle pistachios over the sauce. Serve decorated with balm and chocolate leaves.