Gourmet Pear & Chocolate Verrine
• Mascarpone (500g)
• Sugar (160g)
• Gelatin (6 sheets)
• Eggs (6)
• Cocoa powder (unsweetened) (60g)
• Milk (20 ml)
• Galette & palet La Trinitaine (1 per portion)
• Pear with syrup (½ per portion)
Preparation (30 min.)
Step 1: Separate the whites from the yolks.
Step 2: Beat the yolks and sugar vigorously. Incorporate the cocoa powder and the mascarpone.
Step 3: Soften the gelatine in a bowl of cold water, then melt it with the warm milk. Once melted, mix with the mascarpone mixture. Chill in the refrigerator so that the gelatin can set.
Step 4: Beat the egg whites until stiff, then gently fold them into the chocolate mascarpone mixture.
Step 5: In a verrine, place a crumbled cake in the bottom, the diced pears, then cover with chocolate mascarpone. Set aside in a cool place for, at least, two hours.
Step 6: Just before serving, for sweet tooth, add whipped cream and crumble the cake.
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