Sous vide Poached Pear with Chocolate Mousse Recipe

Pear with lemongrass, herbs, and dark bitter chocolate

Dessert
medium
6
1 hour 30 minutes, plus setting time

PT1H30M

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.

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Ingredients

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Metric

Imperial

Pears

6 baby pears, peeled with stalks intact
500ml of water
1 lemon, juiced
140g of sugar
1 1/2 lemon grass sticks

Bitter chocolate mousse

180g of dark chocolate, 70%
50g of butter
210g of egg yolks
75g of sugar
30g of glucose
8g of gelatine, soaked in cold water
340g of cream, whipped

Dark chocolate glaze

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

Coriander sablé

1 bunch of coriander, chopped
160g of egg yolks
320g of sugar
450g of flour
15g of baking powder
4g of salt
320g of butter, soft

To serve

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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

500ml of water
1 lemon, juiced
140g of sugar
1 1/2 lemon grass sticks
6 baby pears, peeled with stalks intact

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

180g of dark chocolate, 70%
50g of butter
210g of egg yolks
75g of sugar
30g of glucose

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

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