Red Wine Poached Pear, Sichuan pepper Chocolate Mousse

  • Prep time 45 minutes
  • Cook time 30 minutes
  • Yield 4 Servings

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  • Poached Pears  
  • 800 g Chinese Pear 
  • 200 ml Dry Red Wine
  • 80 g Granulated Sugar
  • 4 g Clove
  • 8 g Bay Leaf
  • 40 g Fresg Gingergram
  • Sichuan Pepper Chocolate Mousse  
  • 320 g Bitter Sweet Chocolate
  • 400 ml Whipping Cream
  • 4 g Egg Yolk
  • 20 ml Water
  • 80 g Honey
  • 8 g Sichuan Pepper Powder
  • To make the chocolate mousse, melt the chocolate in a medium-size sauce-pan over simmering water.
  • Let cool for 5 minutes. In a medium size bowl, whip the cream until you obtain a nice and soft peak.
  • Working quickly, fold in the cooled chocolate.
  • In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the water, the honey and the Sichuan peppercorn, until it doubles in volume.
  • The sabbayon should be smooth with no grainy part in it.
  • In another small bowl, whip the remaining of the cream and add it to the egg mixture.
  • Fill 4 separate glasses with the chocolate mousse and top each one with the egg and cream mixture. Keep refrigerated until ready to serve.
  • To make the poached pears, place all the ingredients into the  auto power multifonctional cooker and cook for about 10 minutes or until soft.
  • Once the quartered pear are cold, place them into nice bowls and serve with the Sichuan chocolate mousse.

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