Zabaglione mousse with its autumn pear or as I wanted to name it Mousse sabayon a la poire d’automne. More simply it is a beautiful poached pear in a pear mousse.
There are three ways the pear flavours and autumn tones come in: the colours are the yellow and brown of the autumn season, the pear is poached in an orange and spice syrup, the same syrup is then used in the zabaglione mousse.
For the poached pear in autumn syrup, click HERE to the recipe.
Serves 4 or 5 . The recipe here ends up making 5 mousse servings, so either add a pear to the recipe of the poached pear if there are five or you will just fill one ramequin for an extra serve the next day.
For this recipe you need a wide whisk.
Ingredients:
- 4 (or 5) poached pear (recipe HERE)
Poached pears you will need for this recipe, you will also need its cooking syrup. - 300 mL of the poached pear syrup, strained through a sieve.
- 4 egg yolks
- 50 g caster sugar
- 1 portion of cognac (optional)
- 1.5 gelatine leaf titanium strength (5 g)
- 300 mL of cream, whipped.
- Rosemary to serve
Method:
- Place 3 cm of water in a saucepan and bring to the boil, once boiling, allow to simmer.
- Put the gelative leave in a bowl of cold water.
- In a large metal bowl, place together the syrup, egg yolks, caster sugar, cognac. Give it a good mix.
- Place the bowl over the simering water.  From that time you need to whisk until the mix at least doubles in volume, becomes clear and becomes very foamy. It will also thicken. This takes about five minutes.Â
- Remove from the heat. Drain the gelatine and add it to the zabaglione, mix well. Allow to cool for a few minutes while you sort out your serving dishes, then fold through the whipped cream.
- Distribute between five ramequins or bowls.  Place the pears in the middle of each dish. Refrigerate for at least 4 hours. Add a few leaves of rosemary before serving.
