Verjuice Poached Pears & Chocolate Mousse
By Joshua Coppard
Ingredients:
- x4 Pears
- 375ml Red Verjuice
- 3 tsp Cinnamon or 1 Cinnamon Stick
- 2 tsp Honey
- 1 Vanilla Pod or 1 tsp Vanilla Essence
- 150g Dark Chocolate
- 6 Egg Whites
- 2 tbsp Cast Sugar
Instructions:
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Melt the chocolate in a bowl over simmering water or place into the microwave for 30 seconds.
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Whisk the egg whites into soft peaks. Add in the sugar and continue to whisk until the mixture begins to form stiff peaks.
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To combine the egg whites and chocolate, gradually fold together making sure the chocolate doesn't harden. Spoon into bowls or ramekins and place into the fridge for 2-3 hours.
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In the mean time for the poached pears, peel and core each pear using a sharp knife or corer. Then place the verjuice, cinnamon, vanilla and honey into a sauce pan over low/ medium heat. Once it starts to simmer place in the pears. Leave for 30 minuets until soft.
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Remove the pears from the pan and set aside to drain slightly. For extra effect, you can dip the tops of the pears into melted chocolate. Serve on a plate with a spoon of mousse, grated chocolate on top and a sprig of mint.
Enjoy!
(The remaining poached spiced verjuice water makes for a great alcohol free mulled wine!)