John Myers
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Cardamom Chocolate Mousse & Pear Sorbet
The perfect cardamom chocolate mousse & pear sorbet recipe with a picture and simple step-by-step instructions.
Cardamom Chocolate Mousse
- 4 Pc. Eggs
- 60 g Sugar
- 200 g Chocolate 70% cocoa
- 1 cups Cream
- 5 Pc. Cardamom pod
- Salt
Pear sorbet
- 250 g Powdered sugar
- 300 ml Water
- 1,5 kg Pears fresh
- 3 cl Pear brandy
Cardamom Chocolate Mousse
- Break open the cardamom capsules and grind the contents in a mortar. Melt the chocolate in a double boiler. Add the cardamom to the chocolate. In the meantime, separate the eggs. Beat the egg yolks with 2 tablespoons of hot water, 60 g of sugar and the melted chocolate. Beat egg whites with a pinch of salt until stiff. Whip the cream. Fold the egg white snow and the stiff cream one after the other into the egg chocolate mixture. Then put in a mold and cover in the refrigerator for at least 3 hours.
Pear sorbet
- Peel, core and chop the soft pears. Boil the powdered sugar with 300 ml of water in a medium saucepan. Add the pears and cook for 3 minutes. Then puree everything and pass through a sieve. Pour 3cl pear brandy into the remaining liquid and place everything in an ice cream maker or freeze in a tin and stir with a fork every 30 minutes.
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