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Friday 5 december 2008 21:20

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Desserts

to read : culinary lexicon Banana Cake Banana Custard Tart Banana Flambé Banana Fritters Banana Jam Banana Jam with Rum Banana tart Black chocolate mousse and vanilla pear by Brigitte Grondin Breadfruit Jam Chocolate and Candied Papaya Cinnamon and Rum Bananas Cinnamon Biscuits Coconut Custard Tart Coconut Ice Cream Coconut Nest (Coconut Biscuit) - South Africa Coconut Tart Colle Coco Colodan Grilled Bananas Guava Jelly Iced Lychee Mousse Lime Mousse Mango Jam Mango Mousse Mango Parfait Mango Sorbet Manioc Cake Meringue-topped Coconut Tart Pawpaw Jam Pineapple Cake Pineapple Flambé Pineapple Fritters Rochers Coco Souffléed Vanilla Omelette Sweet Potato Cake 1 Sweet Potato Cake 2 Victoria Pineapple, vanilla pod and confiture de lait

Black chocolate mousse and vanilla pear by Brigitte Grondin

rating :

temps de préparation :

15 mn+ 1 h au réfrigérateur

temps de cuisson :

20 à 30 mn

Ingredients :

Serves : 6 to 8 persons

6 Matines eggs
200g black chocolate
2 pears
2tbsp aged rum
50g brown sugar
1 vanilla pod
8 boudoirs
6 to 8 transparent serving glasses

Method :

Preparation of the black chocolate mousse:
Melt the black chocolate in a bowl. Separate the egg yolks from the white. Stir in the yolks to the melted chocolate. Whisk the egg whites until they form stiff peaks. Carefully, fold the whisked egg whites into the chocolate mixture. Half fill the serving glasses and refrigerate for an hour.
Pears preparation: peel and cut the pear into thin strips. Bring ½ litre of water, sugar, vanilla and aged rum to the boil. Add the pears strips and leave to simmer for 20 to 30 minutes. Allow to cool off. Drain and set aside.
Garnish with the coarsely crushed boudoirs and the pears strips.

Runweb tip :

Discover all the recipes of Brigitte Grondin in her latest edition “Du Bohneur dans votre assiette” – 4 Epices Editions and Epsilon Edition – Photos Hervé Douris. It can be ordered on www.livranoo.com. Find out more on Brigitte Grondin and the Local Products of Réunion Island (“Produits Pays Réunion”) in the “Gastronomy’s” section.