Grenadine Pear With Pear Mousse And Elderberry Purée
Ingrediënten
- 4 Pears
- 1 cup 250 ml White wine
- ½ cup 125 ml Grenadine
- 14 cup 60 ml Water
- 1 cup plus 2 tbsp 250 g Granulated sugar
- Elderberry purée
For the (pear Mousse
- 1 Pear
- ¼ cup 65 ml White wine
- ¼ cup 50 g Sugar
- 2 Egg yolks
- ¼ cup 30 g Confectioner’s sugar
- 2 Sheets gelatin
- 3 tbsp 4 cl Poire Williams
- ¼ cup 125 ml Whipped cream
Garnish Recommendation:
Instructies
- Boil the white wine, water, sugar, and grenadine.
- Cook the peeled pears (with stems) in the liquid until they are soft and let them cool overnight in the mixture.
- It is best to weight the pears with an overturned plate so that they are completely covered in the liquid.
- For the mousse, peel and core the pears and slice into small pieces.
- Cook until soft in white wine and sugar, blend, and sieve.
- Dissolve the moistened gelatin in the still-warm pear purée.
- Beat egg yolks and confectioner’s sugar in a double boiler until creamy.
- Stir in the pear purée, fold in the whipped cream, and flavor with Poire Williams.
- Chill for 1 hour.
- Take out the grenadine pears and core them, leaving the pears whole.
- Fill the pears with the mousse using a piping bag.
- Portion out the prepared elderberry purée onto plates, set a mousse filled pear on each, and garnish with the rest of the mousse.
Notes / Tips / Wine Advice:
Beautiful Grenadine
For every bartender, grenadine is like a liquid magic wand. This pomegranate syrup comes from the Caribbean islands of the same name, which lie south of St. Vincent. The main island is the tropical paradise of Granada. Like Campari, invented in 1867 in Milan’s Via Rastrelli, grenadine has become part of the world of pastries as well as cocktails, due to its pleasant flavor and luminous color. And here, it proves to be surprisingly child-friendly: in contrast to Campari, grenadine is alcohol free.
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