Ingredients (for 4 people):
• 150 g (5.3 oz) of pain d'épices
• 2 pears
• 200 ml (6.7 fl. oz) of chilled heavy whipping cream
• 1 teaspoon of powdered ginger
• 1 Tablespoon of lemon juice
• 1 teaspoon of sugar
• 20 g (0.70 oz) of candied ginger
Directions:
• Peel the pears. Cut them in fine slices and put them in a pan with the lemon juice, the sugar, and the powdered ginger. Poach the pears on medium heat without overcooking (ie the pears should become soft and flexible, not break apart). Let it cool. Strain. Keep in the fridge for 1 hour. Place the pain d'épices in the fridge too.
• Remove the edges from the pain d'épices. Crumble the pain d'épices in a bowl, add the chilled heavy whipping cream. Whip with an electric beater until it becomes homogonous.
• Cut the candied ginger into small pieces.
• Place the fine slices of pears in 4 plates or small bowls. Put a dolop of of the mouse mixture onto the pears. Sprinkle with candied ginger and serve.
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