INGREDIENTS (6 PEOPLE)
For the biscuit gingerbread:
• 200g of powdered biscuit
• 80g melted butter
For the chocolate mousse:
• 200g dark chocolate
• 60g butter
• 2 egg yolks
• 35g icing sugar
• 25 cl single soft whipped cream rise
For the mousse of pears:
• 35 cl of very cold liquid cream
• 300g canned pears mixed mashed
• 100g icing sugar
• 4 sheets of gelatin (8g)
For the jelly pears:
• 200g canned pear puree mixed in
• 60g icing sugar
• 2 sheets of gelatin
PREPARATION
Read the recipe
STEP 1 :
Speculos put in a freezing bag and crush into powder in a bowl and mix with the melted butter.
Put the dough into circles 1 bottomless put on your serving dish 20cm in diameter and 8 cm high minimum well spread out and chill.
2ND STEP :
Melt the chocolate and butter together in a double boiler.
Beat the yolks and sugar until bleaching.
Mix the two preparations with a whisk, then gently add the cream.
Pour the mousse speculos biscuit and put cool for 1 hour.
STEP 3:
Assemble the cream with the icing sugar.
Warm Pear puree 100g and let it melt 4 gelatin sheets previously softened in cold water.
Mix with remaining puree.
Gently fold whipped in preparation for the pear.
Pour the cream cools almost on chocolate mousse made and take cool at least 1 hour.
STEP 4:
Prepare the jelly pears. 2 Soften gelatin in cold water. Heat 100g pear puree.
Let there melt the gelatin. Add the rest of pear purée, and powdered sugar. Cool, but not chill. Then strain out the sauce over the pear mousse add over pear slices cut to decorate.
Refrigerate several hours.
ADVICE
Remove from pan and add at the last moment the stars or other so they do not get wet and do not rely on the cake.