For Easter, we got together with our gang plus a guest from France, Marine! She is here to learn English, but if that fails, she will at least have learned that American can cook!
Back to our Easter dinner at Peggy and John's. There was no shortage of food! Appetizers, Ham, Leg of Lamb, three vegetables and lots of chocolate desserts!
Julie made delicious cupcakes (inspired by a Martha Stewart recipe), Peggy made a Tiramisu and I brought a Chocolate and Pear Mousse Pie.
Chocolate and Pear Mousse Pie
Crust: 200 grams Graham Crackers, crumbled
80 grams butter (7 Tbsp), melted
Chocolate "Fondant":
200 grams bittersweet chocolate (8oz)
50 grams butter (6 1/2 Tbsp)
2 egg yolks
35 grams confectioner's sugar
25 cl whipping cream, very cold
Pear Mousse:
35 cl whipping cream, very cold
300 grams pear purée
100 grams confectioner's sugar
8 grams gelatin (4 sheets of 2g) - I used powdered gelatin all through the recipe.
Pear "Gelée":
Crust: 200 grams Graham Crackers, crumbled
80 grams butter (7 Tbsp), melted
Chocolate "Fondant":
200 grams bittersweet chocolate (8oz)
50 grams butter (6 1/2 Tbsp)
2 egg yolks
35 grams confectioner's sugar
25 cl whipping cream, very cold
Pear Mousse:
35 cl whipping cream, very cold
300 grams pear purée
100 grams confectioner's sugar
8 grams gelatin (4 sheets of 2g) - I used powdered gelatin all through the recipe.
Pear "Gelée":
250 grams pear purée
60 grams confectioner's sugar
3 grams gelatin
60 grams confectioner's sugar
3 grams gelatin
*****
Make the crust:
Preheat the oven to 350F.
Mix the butter and the Graham Cracker's crumbs together in a bowl. Mix well and transfer to the bottom of a spring form pan. Press the crumb tightly to form a crust.
Bake for about 10 minutes. Remove from the oven and let cool. Turn the oven off.
Make the Fondant:
Melt the chocolate with the butter in a medium saucepan.
In the bowl of an electric mixer, fitted with the whisk, beat the egg yolks with the sugar until light and fluffy. Combine both mixtures with a hand whisk.
Whisk the cream until peaks form, not too stiff (you are making a "Chantilly").
Incorporate the whipped cream to the chocolate delicately. Pour the mixture into the spring form pan, on top of the crust.
Refrigerate for one hour.
Make the Pear Purée:
Peal and core the pears. Pulse in food processor until pureed.
With an electric mixer, whisk the cream with the sugar, until peaks form. (again a Chantilly)
Heat 100 grams of the pear puree and add the gelatin . Mix well to dissolve the gelatin. Add to the rest of the purée.
Add the Chantilly to the pears, delicately.
Pour into the pan, on top of the chocolate.
Refrigerate.
Prepare the Gelée:
Dissolve the gelatin in 100 grams of heated pear purée.
Add the remaining pears and the sugar, Mix well.
Let cool without refrigerating.
Pour into the pan, on top of the pear mousse.
*** Better less gelatin than too much for the gelee. ***
Refrigerate the dessert overnight.
Preheat the oven to 350F.
Mix the butter and the Graham Cracker's crumbs together in a bowl. Mix well and transfer to the bottom of a spring form pan. Press the crumb tightly to form a crust.
Bake for about 10 minutes. Remove from the oven and let cool. Turn the oven off.
Make the Fondant:
Melt the chocolate with the butter in a medium saucepan.
In the bowl of an electric mixer, fitted with the whisk, beat the egg yolks with the sugar until light and fluffy. Combine both mixtures with a hand whisk.
Whisk the cream until peaks form, not too stiff (you are making a "Chantilly").
Incorporate the whipped cream to the chocolate delicately. Pour the mixture into the spring form pan, on top of the crust.
Refrigerate for one hour.
Make the Pear Purée:
Peal and core the pears. Pulse in food processor until pureed.
With an electric mixer, whisk the cream with the sugar, until peaks form. (again a Chantilly)
Heat 100 grams of the pear puree and add the gelatin . Mix well to dissolve the gelatin. Add to the rest of the purée.
Add the Chantilly to the pears, delicately.
Pour into the pan, on top of the chocolate.
Refrigerate.
Prepare the Gelée:
Dissolve the gelatin in 100 grams of heated pear purée.
Add the remaining pears and the sugar, Mix well.
Let cool without refrigerating.
Pour into the pan, on top of the pear mousse.
*** Better less gelatin than too much for the gelee. ***
Refrigerate the dessert overnight.
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