Walnut Gingerbread Mousse with Walnut Sauce and Saffron Pears …

Soak gelatine in cold water. Melt the couverture over a hot water bath. Crack nuts. Finely chop the seeds.

Separate egg. Chill the egg whites. Mix egg yolks with sugar and gingerbread spices. Stir creamy over a hot water bath. Take down. Squeeze out the gelatine well and dissolve it in the mass. Stir in the melted couverture. Let cool down.

Whip the cream until stiff and fold in. Beat egg whites with salt until stiff and fold in as well. Finally mix in the chopped walnuts. Cover and chill for 3 hours.

Crack the walnut, finely chop the kernels. Roast in a non-stick frying pan. Let cool down.

Cut open the vanilla pod, scrape out the pulp. Put the milk, cream, sugar, vanilla pulp and pod as well as the walnuts in a saucepan. Heat while stirring. Remove from heat and remove the vanilla pod.

Mix one egg yolk over a hot water bath. Gradually pour in the liquid and stir until a creamy mass is formed. Remove from the water bath and put in a cool place. (If the nuts in the sauce bother you, pour the liquid through a sieve beforehand.)

Quarter, peel and core the pears and cut into wedges. Put the wine, honey, cinnamon stick, cloves and saffron in a saucepan. Place the pear wedges in the liquid. Bring to the boil briefly, then simmer for 5 minutes on a low heat. Remove from heat and let cool in the liquid. Remove the pears and let them drain.

Sprinkle the dessert plate with powdered sugar. Shape the mousse into balls with a teaspoon or a melon cutter. Serve with the sauce and the pear wedges. Garnish with mint leaves ... or anyone who's funny ... 😉