John Myers
Contents
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Ingredients
Mousse with maple syrup
- 1 Egg
- 2 sheet Gelatin white
- 1 tablespoon Rum
- 60 Milliliters Maple syrup
- 1 pinch Salt
- 80 g Whipped cream
Red wine - pear
- 150 Milliliters Dry red wine
- 1 tablespoon Sugar
- 0,5 Cinnamon stick
- 1 Clove
- 1 Pear fresh
and saffron-pear
- 150 Milliliters White wine dry
- 1 tablespoon Acacia honey
- 0,5 Cinnamon stick
- 1 Clove
- 0,05 g Saffron threads
- 1 Pear fresh
Serving
- Lemon balm fresh
Instructions
Mousse with maple syrup
- Separate egg. Chill the egg whites. Soak gelatin in cold water.
- Stir egg yolks with rum over a hot water bath until creamy. Gradually stir in the maple syrup and heat it up. Take off the water bath. Squeeze out the gelatine well and dissolve it in the warm mixture. Stir cold.
- Beat the egg whites with salt until stiff. Whip the cream. Fold both under the cream one after the other.
- Pour the mixture into cold-rinsed molds or a bowl. Chill for approx. 2 hours.
Red wine - pear
- Heat red wine with sugar, cinnamon stick and clove. Quarter and peel the pear, remove the core and cut into wedges. Pour into the red wine and cook on a low flame for five minutes. Let cool in the red wine.
and saffron-pear
- Heat white wine with honey, cinnamon stick, clove and saffron. Quarter and peel the pear, remove the core and cut into wedges. Pour into the white wine and cook on a low flame for five minutes. Let cool in the white wine.
Serving
- Drain the pears. Carefully topple the mousse out of the mold or use a damp spoon to prick off the mousse from the mousse.
- Arrange with the pears on dessert plates as you wish. Garnish with lemon balm.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 18.1gProtein: 3.6gFat: 4.7g
