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Sticky pear mousseline
Sticky pear mousseline
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Embrace fall with this delectable baked pear dessert when juicy pears are in season.
Ingredients:
  • Light olive oil, to grease
  • 3 medium or 4 small (about 730g) pears, peeled, thinly sliced
  • 375ml (1 1/2 cups) dessert wine
  • 60g (1/4 cup) raw sugar
  • 6 whole cloves
  • 3 strips lemon rind, white pith removed
  • 1 cinnamon stick
  • 125ml (1/2 cup) water
  • 300ml ctn pouring cream
  • Thickened cream, to serve
Instructions:
  • 1. Grease six 185ml (3/4-cup capacity) ramekins with oil. 2. Combine pear, wine, raw sugar, cloves, lemon rind, and cinnamon in a saucepan over medium-low heat. 3. Allow the mixture to simmer for 10-15 minutes until the pear is tender. 4. Let it cool completely before serving.
  • While gently heating the caster sugar and water in a saucepan until the sugar dissolves, gradually increase the heat. Allow the mixture to reach a boil, then lower the heat and simmer without stirring for 10-15 minutes until a dark golden color is achieved. Let it cool until the bubbles disappear. Divide the caramel evenly among the ramekins, carefully swirling to coat the bottom and two-thirds of the sides. Arrange the ramekins in a deep baking dish.
  • 1. Preheat the oven to 160ºC. 2. Set aside 200g of pear in a bowl. 3. Remove spices and lemon rind from the remaining pear mixture. Process in a food processor until smooth. 4. Combine pouring cream and eggs in a bowl, whisking until smooth. Mix in the pear puree. 5. Divide the mixture among the moulds. 6. Place the moulds in a baking dish and pour boiling water halfway up the sides of the ramekins. 7. Bake for 35-40 minutes or until just set. 8. Let it sit in the dish for 15 minutes. 9. Transfer to a baking tray and cool completely. 10. Cover with plastic wrap and refrigerate overnight to chill.
  • Gently loosen the edges of each mould with a knife. Invert onto serving plates. Enjoy with a dollop of thickened cream and the reserved pear on top.

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