Pear mousse with Earl Grey jelly, almond crumble, and pomegranate pearls - photo 1
← Recipes

Pear mousse with Earl Grey jelly, almond crumble, and pomegranate pearls

Desserts Cakes and Bakes 90 min Medium 4 wyświetleń ~75.40 PLN - (0)
Rate:
(0)
Start Cooking

Description

A modern, seasonal dessert that combines a delicate, creamy mousse made from roasted pears with an aromatic, slightly bergamot-flavored gel from Earl Grey tea. The finishing touch is a crunchy almond crumble with a hint of cinnamon, along with juicy pomegranate pearls and fresh mandarin segments that add a contrast of acidity and color. The dessert is visually elegant — the layers of cream, transparent gel, and golden crumble create an attractive effect. It works well as the centerpiece of a dinner, during winter gatherings, or as a sophisticated dessert for romantic occasions. Flavor notes: the sweetness of roasted pears, the creamy texture of mascarpone, the citrus-tea aroma of the gel, and the crunchiness of the crumble — all in a balanced composition of colors and textures.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pear 3.3 szt.
  • Sugar 90 g
  • Butter 70 g
  • Mascarpone 250 g
  • Mandarin 200 g
  • Earl Grey tea (loose leaf) 4 g
  • Agar-agar 3 g
  • Pomegranate 200 g
  • Wheat flour 60 g
  • Ground almonds 80 g
  • Vanilla extract 5 g
  • 30% heavy cream 100 g
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Oat flakes 40 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~75.40 PLN (18.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pear cream

1

Preheat the oven to 180°C (top-bottom). Wash the pears, cut each in half and remove the seeds with a spoon. Place the halves in a baking dish cut side down.

Ingredients: Pear
Use a large baking dish measuring about 20x30 cm or two smaller ones; line the bottom with baking paper if you are worried about sticking.
2

In a small bowl, mix 30 g of sugar with 30 g of butter (cut into pieces) and a tablespoon of mandarin juice. Spread the mixture over the halved pears with a spoon, lightly sprinkle with cinnamon (0.5 teaspoon). Place in the oven and bake for 25-30 minutes, until the flesh is soft and starts to golden; check with a fork — it should glide smoothly into the flesh.

Ingredients: Sugar, Butter, Mandarin, Cinnamon, Pear
Use a small bowl and a silicone spatula to spread the butter. Baking depends on the ripeness of the pears; if they brown quickly, cover the dish with foil and finish baking.
3

After baking, set the pears aside to cool for 10-15 minutes. Grate the tangerine zest finely and set aside 1/2 for decoration; add the rest of the juice to the puree.

Ingredients: Mandarin, Pear
For zesting, use a microplane or a fine citrus grater. Try not to grate the white, bitter part of the peel.
4

In a blender, place the roasted pear halves (without large seeds), add 250 g of mascarpone, 100 ml of cold cream, 5 g of vanilla extract, a teaspoon of mandarin juice, and a pinch of salt. Blend on high speed for about 1 minute until the mixture is smooth and silky. Check the consistency: the mousse should be creamy, not watery — if it's too runny, chill for 20-30 minutes in the refrigerator.

Ingredients: Pear, Mascarpone, 30% heavy cream, Vanilla extract, Salt, Mandarin
Use a jug blender or an immersion blender; if you don't have a blender, beat the ingredients with an electric mixer, first mashing the fruit with a spoon.

Tea jelly

5

Pour 150 ml of water (measure 150 ml from the tap or a bottle) and bring to a boil in a small saucepan. Add 4 g of Earl Grey tea leaves, turn off the heat, and steep covered for 5 minutes. Strain the infusion through a fine sieve, measure 120 ml of the infusion, and mix in 3 g of agar-agar.

Ingredients: Earl Grey tea (loose leaf), Agar-agar
Use a small saucepan and a tea strainer/metal fine sieve. Agar needs to be dissolved in hot liquid — measure carefully, as too much will make the gel too firm.
6

Heat the agar-agar infusion over medium heat, bringing it to a boil and cook vigorously for 1-2 minutes (the agar must dissolve while boiling). Remove from heat, add 1 teaspoon of mandarin juice and 1 teaspoon of sugar (about 5 g) to taste. Pour the liquid in a thin layer into a flat dish (e.g., a tray about 20x15 cm) or a small mold, so that the gel is 3-5 mm thick. Set aside to set for 20-30 minutes at room temperature, then chill in the refrigerator if you need a quicker result.

Ingredients: Agar-agar, Mandarin, Sugar
Use a flat dish so that the gel sets quickly and evenly; a thin layer will make it easier to cut or cut out decorative shapes.

Almond Crumble

7

In a bowl, mix 60 g of all-purpose flour, 80 g of ground almonds, 30 g of sugar (measured from the total sugar), 40 g of diced butter, 0.5 teaspoon of cinnamon, and a pinch of salt. Quickly rub the ingredients with your fingertips (or use a chopping knife) until uneven crumbs the size of peas form. If you are using oats (optional), add 40 g and gently fold in.

Ingredients: Wheat flour, Ground almonds, Sugar, Butter, Cinnamon, Salt, Oat flakes
For crumbling, use a large bowl and your fingers or two crossing knives; do not knead too long — the crumble should remain lumpy, not a uniform dough.
8

Spread the crumble evenly on a baking sheet lined with parchment paper and bake at 180°C for 12-15 minutes, until golden and crispy. Once baked, set aside to cool — it will become even crunchier as it cools.

Ingredients: Wheat flour, Ground almonds, Butter, Sugar, Oat flakes, Cinnamon
Use a baking tray measuring about 30x20 cm. Stir the crumble halfway through baking to ensure it browns evenly.

Preparation of toppings

9

Remove the seeds from the pomegranate: cut the fruit in half, hold it over a bowl, and hit the skin with a spoon until the arils fall out. Cut the mandarins into thin segments or fillets and set aside a few for decoration. Reserve about 2 tablespoons of pomegranate seeds for decoration, the rest can be used immediately.

Ingredients: Pomegranate, Mandarin
To extract the pomegranate seeds, use a wooden spoon and a bowl; work over the bowl to collect the juice. Be careful with your clothes — the juice stains.

Assembly and decoration

10

Prepare 4 low dessert glasses or dessert rings. Place 2-3 tablespoons of pear cream at the bottom and smooth the surface. Then cut the set Earl Grey jelly into thin strips or small cubes and layer a thin layer of jelly (about 1 tablespoon) on top of the cream. Sprinkle with 1-2 tablespoons of prepared crumble, add a few pomegranate seeds and 2-3 segments of mandarin.

Ingredients: Mascarpone, 30% heavy cream, Agar-agar, Pomegranate, Wheat flour, Ground almonds, Mandarin, Sugar
Use a tablespoon or a piping bag with a wide tip to precisely apply the cream. If you are using rings, gently remove the dessert from the ring onto a plate using a warm knife dipped in hot water.
11

On top of each dessert, make the final decoration: sprinkle with additional crumble, add a teaspoon of honey (optional), and mandarin zest. Chill in the refrigerator for 20-30 minutes before serving, to allow the flavors to meld and the gel to gently integrate with the cream.

Ingredients: Honey, Mandarin, Wheat flour, Ground almonds, Pomegranate
If you are using honey, lightly warm it (5-10 seconds in the microwave) so that it becomes liquid and easier to drizzle.

Serving

12

Serve the dessert chilled. Before bringing it to the table, check the temperature: it should be slightly chilled (about 6-8°C) — the cream will maintain its consistency, and the crumble will stay crunchy. Pay attention to the color contrast: red pomegranate, golden crumble, white layers of cream, and transparent gel.

Ingredients: Pomegranate, Wheat flour, Ground almonds, Mascarpone
Use flat, white plates or clear glasses to highlight the layers. Do not leave the dessert outside the fridge for more than 1 hour before serving.

Fun Fact

💡

Earl Grey is a blend of black tea flavored with bergamot oil; it originates from 19th-century England and gives desserts a distinctive citrus-floral note that contrasts beautifully with baked fruits.

Best for

zimowe przyjęcie romantyczna kolacja świąteczny deser

Tips

🍽️ Serving

Serve in transparent cups or on white plates to showcase the layers. Add fresh mint leaves or thin strips of tangerine peel just before serving for an intense aroma. A light green tea or dessert red wine pairs well with the dessert.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. The crumble is best stored separately in an airtight tin at room temperature (up to 3 days) to maintain its crunchiness. The agar-agar gel loses firmness after several freeze-thaw cycles, so do not freeze the finished dessert.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Chocolate Fantasy with Caramel and a Hint of Lemon 75 min

Chocolate Fantasy with Caramel and a Hint ...

Desserts
Velvety Cold Lemon Dessert with a Hint of White Chocolate 45 min

Velvety Cold Lemon Dessert with a Hint of ...

Desserts
Velvety No-Bake Nut Cheesecake on an Oreo Crust 300 min

Velvety No-Bake Nut Cheesecake on an Oreo ...

Desserts
Vanilla-Cinnamon Challah with Crumble 180 min

Vanilla-Cinnamon Challah with Crumble

Cakes and Bakes
Layered Apple Pie Sweet Blog with Mascarpone Cream and Almond Crumble 90 min

Layered Apple Pie Sweet Blog with Mascarpo...

Cakes and Bakes
Chocolate-Caramel Babka with Salty Nut Praline 120 min

Chocolate-Caramel Babka with Salty Nut Pra...

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama