Desserts / Caramel Pear Honey Moussecake With Walnut Ice Cream and White Wine Sauce
Pears are a fall favourite and this smooth and delectable caramel pear mousse cake is pairedwith walnut ice cream and homemade white wine sauce. Recipe by Leung Tung Shing,Executive Pastry Chef of H One.
Caramelise pear slices
- Remove tops from pears and peel. Cut lengthwise into 4 then into 5mm slices. Discard core and seeds.
- Combine sugar and water in saucepan.
- On high heat, boil without stiring until reddish brown.
- Add 1 tbsp of water to dilute mixture.
- Transfer to mixing bowl and coat pears with caramel. Transfer to new bowl and refrigerate for 3 hours. Set some caramel aside.
Honey batter
- Whisk egg yolk in an electric mixer at high speed for 5 mins.
- Heat honey on medium heat in a saucepan for 1 min.
- Pour the heated honey straight into the egg yolk and whisk for 5 mins or until cool. It must be whisked constantly to prevent egg yolks from cooking.
Mousse base
- Soak gelatin sheets in a bowl of ice water to soften. Drain and transfer to bowl. Put it on the rim of a saucepan of hot water to melt.
- Whip the cream to a soft peak.
- Mix 1 scoop of batter into the melted gelatin. Pour mixture back into the batter, Add whipped cream and mix well.
- Pour into a square mold tray 7mm thick. Refrigerate for 2 hours.
White wine sauce
- Mix white wine and honey in a saucepan. Cook on high heat until it boils.
- Combine water, cornstarch and lemon Juice in a bowl.
- Add mixture into saucepan and continue cooking until it thickens.
Mousse cake and jelly
- Allow pears to reach room temperature, then cover mousse base with them.
- For the jelly layer, mix leftover caramel with roughly 1 sheet of melted gelatin, to the proportion of 1/2 litre caramel to 5 gelatin sheets.
- Gently pour jelly mixture onto the mousse cake. Refrigerate for 20 mins.
Arrangement
- Cut vanilla sponge cake into 8x4cm rectangular pieces, 4mm thick.
- Cut mousse layer into rectangular pieces in the same size. Place it on top.
- Garnish the plate with walnut ice cream, white wine sauce, walnut, sugared red currants and wafer slice.
INGREDIENTS
- (1 Serving)
- Caramel pear slices
- 3 pears
- Sugar (200g)
- Water (80g)
- Honey mousse cake
- Egg yolk (45g)
- Honey (100g)
- Gelatin (4 sheets)
- Whipping cream (250g)
- Vanilla sponge cake (200g)
- Walnut ice cream to taste
- Walnut, sugared red currants and wafer slice to taste
- Jelly mixture
- Gelatin (1 sheet)
- Leftover caramel (roughly 1/8 litre)
- White wine sauce
- White wine (150g)
- Honey (100g)
- Water (2tsp)
- Cornstarch (20g)
- Lemon juice (10g)
WINE PAIRING
- Peter Lehmann Botrytis Semillon 2008, (Barossa Valley, Australia)
- A rich, full white with aromas of ripe pineapples and pears, honeyed citrus in the mouth and fresh acidity.
- Wine pairings by Andrew Manktelow of ASC wines andthe Eclipse Roving Wine Society
MUSIC PAIRING
- Artist: Herbie Hancock (w. various)
- Title: Possibilities
- Date: 2005
- Label: Vector Recordings
- Music pairings by Vincent Lam, lead singer and guitarist of Helter Skelter
WHERE TO BUY
- Vanilla sponge cake Available at at high-end supermarkets
PREP TIME & COOK TIME
- 15 mins; 15 mins
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