Sous vide poached pear with lemongrass, herbs and dark bitter chocolate

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This heavenly dessert from Daniel Galmiche sees sous-vide poached pears atop a decadent bitter chocolate mousse. The coriander sablé biscuit keeps things interesting, offering a wonderfully aromatic crunch to the dish.

First published in 2015





Bitter chocolate mousse

Dark chocolate glaze

  • 160g of dark chocolate, 61%
  • 110g of double cream
  • 300g of Valrhona neutral glaze

Coriander sablé


  • Chamber sealer
  • Large vacuum bags
  • Water bath
  • Sugar thermometer
  • 6.5cm silicone dome moulds 6
  • 8cm cutter


Preheat a water bath to 55°C
To prepare the pears, bring the water and lemon juice to the boil in a saucepan with the sugar and lemon grass. Leave to cool, then add to a large vacuum bag with the pears and seal in a chamber sealer. Cook in the water bath for 30 minutes, or until the pears are just cooked
To make the mousse, melt the chocolate with the butter in a bain marie. Meanwhile, whisk together the eggs, sugar and glucose until pale and doubled in size to make a sabayon
Mix the sabayon with the melted chocolate and add the softened gelatine. Leave to cool to room temperature, fold through the cream and set in 6.5cm silicone dome moulds in the freezer
  • 8g of gelatine, soaked in cold water
  • 340g of cream, whipped
Once the mousse domes are set, make the glaze. Melt the chocolate with the cream in a saucepan and mix to form a ganache. Warm the neutral glaze to 80°C and add to the ganache, mixing well to combine. Cool to 35°C and pour over the mousse domes to glaze and return to the fridge for 10 minutes to set
  • 160g of dark chocolate, 61%
  • 110g of double cream
  • 300g of Valrhona neutral glaze
Preheat the oven to 160°C/gas mark 3
To make the sablé, cream the butter with the sugar then add the yolks, followed by the salt, flour and baking powder. Add the coriander last and mix until fully combined. Roll out the dough to a thickness of 1/2cm then bake in the oven for 10–12 minutes until golden brown. Cut out with an 8cm cutter whilst still hot
  • 160g of egg yolks
  • 320g of sugar
  • 450g of flour
  • 15g of baking powder
To serve, place a biscuit in the centre of each plate and top with a chocolate mousse. Place a coriander leaf on the mousse and a pear on top. Garnish with chocolate decorations and serve
First published in 2015

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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