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)

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.

Enjoy !