Modern roasted pear mousse on chocolate crumble with wine-pomegranate sauce - photo 1
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Modern roasted pear mousse on chocolate crumble with wine-pomegranate sauce

Desserts Cakes and Bakes 90 min Medium 9 wyświetleń ~62.46 PLN - (0)
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Description

A seasonal, elegant dessert that combines the sweetness of baked pears with a velvety mascarpone and cream mousse, a crunchy dark crumble made of almonds and cocoa, and a glossy sauce of red wine and pomegranate seeds. The dessert is visually modern: the layers contrast in color (light mousse, dark crumble, ruby sauce), and the textures – creamy, crunchy, and juicy – provide pleasure in every spoonful. Perfect for winter evenings, holiday dinners, or as a show-stopping dessert at parties. Serve in clear cups or low glasses, decorated with toasted nuts and fresh mint.

Ingredients Used

Ingredients (17)

Servings:
6
  • Pear 3.3 szt.
  • Sugar 150 g
  • Lemon juice 30 ml
  • Mascarpone 250 g
  • 30% cream 300 ml
  • Agar-agar 3 g
  • Wheat flour 60 g
  • Ground almonds 80 g
  • 100% Cocoa 20 g
  • Butter 90 g
  • Dry red wine 120 ml
  • Vanilla extract 5 g
  • Pomegranate (arils) 150 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint 0.3 pęczków
  • Orange liqueur 30 ml
💰 Szacowany koszt dania: ~62.46 PLN (10.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pears

1

Preheat the oven to 180°C (top-bottom). Wash the pears, cut each in half and scoop out the seeds with a teaspoon. Do not peel the skin - it will add color and texture after baking. Place the halves skin side down on a baking sheet lined with parchment paper.

Ingredients: Pear
Use a large baking sheet and parchment paper. A spoon for removing seeds is a handy tool. If the pears are very firm, bake for 30-35 minutes; if soft, bake for 20-25 minutes.
2

In a small bowl, mix 60 g of sugar with 15 ml of lemon juice and gently brush the halves of the pears (using a teaspoon). Optionally, sprinkle a little sugar inside. Bake in a preheated oven for 22-28 minutes until the pears are soft (insert a fork - it should go in easily, but the pear should not fall apart). After baking, set aside to cool.

Ingredients: Pear, Sugar, Lemon juice
Use a silicone brush to spread the syrup. Check the softness from the 20th minute to avoid overcooking the fruit.

Chocolate crumble

3

In a bowl, combine 60 g of all-purpose flour, 50 g of ground almonds, 50 g of sugar, and 20 g of cocoa powder along with 1 g of salt. Add cold butter cut into cubes (60 g) and quickly rub it in with your fingers or use a pastry cutter until pea-sized crumbs form. Spread the mixture evenly on a baking sheet lined with parchment paper.

Ingredients: Wheat flour, Ground almonds, Sugar, 100% Cocoa, Butter, Salt
Use cold butter and work quickly to avoid warming the mixture; a pastry cutter or crossed knives work best. The best baking tray is 30x20 cm.
4

Place the baking tray with the crumble in the preheated oven at 180°C and bake for 12-15 minutes, stirring every 5 minutes to ensure even browning. Remove and let it cool completely – it will become crispy as it cools.

Ingredients: Wheat flour, Ground almonds, Sugar, 100% Cocoa, Butter
The crumble is ready when the smell of chocolate and almonds is noticeable, and the pieces are dry and slightly crunchy. Do not bake too long to avoid burning the cocoa.

Mascarpone mousse

5

In a bowl, mash the flesh of 420 g of baked pears with a fork (or an immersion blender) until smooth puree. In a small saucepan, heat 50 ml of cream with 3 g of agar-agar, stirring until it comes to a boil; cook for 1 minute to dissolve the agar, then remove from heat and let cool for 3-4 minutes (it should be warm, not hot).

Ingredients: Pear, 30% cream, Agar-agar
Use an immersion blender or food processor to puree for a smooth consistency. Agar-agar must be boiled; otherwise, it won't gel; use a metal saucepan with a measuring scale.
6

In a bowl, whip the remaining cold cream (250 ml) to soft peaks (about 2-3 minutes with a mixer on medium speed). In a separate large bowl, mix the mascarpone (250 g) with 30 g of sugar and the warm agar-agar liquid, stirring vigorously until smooth. Add the pear puree and gently fold in the whipped cream with a spatula using 'folding' motions to avoid losing fluffiness. Taste the mixture and if necessary, add a teaspoon of orange liqueur (optional).

Ingredients: Mascarpone, 30% cream, Sugar, Agar-agar, Pear, Orange liqueur
Use a mixer with a whisk attachment or a hand whisk. Do not whip the cream to stiff peaks - soft peaks will make it easier to combine with the mascarpone without lumps.

Wine sauce

7

In a small saucepan, combine 120 ml of red wine, 40 g of sugar, and 5 ml of vanilla extract. Bring to a gentle boil, then reduce the heat and simmer for 8-12 minutes, until the volume is reduced by half and the sauce thickens enough to coat the back of a spoon. At the end, add 10 g of butter and stir vigorously for shine.

Ingredients: Dry red wine, Sugar, Vanilla extract, Butter
Use a small saucepan with a thick bottom. The sauce is ready when a drop on the spoon flows slowly. Do not cook too long to avoid losing the fruity aromas.

Roasted nuts

8

In a dry skillet, toast the walnuts for 3-5 minutes over medium heat, shaking the pan frequently, until they are fragrant and lightly browned. Set aside to cool and chop coarsely with a knife.

Ingredients: Walnuts
Use a heavy-bottomed pan and stir constantly to avoid burning. The nuts roast quickly and can burn within a few seconds.

Assembly and decoration

9

Prepare 6 transparent cups. Pour a tablespoon (about 25 g) of chocolate crumble at the bottom and gently press it down. On top of the crumble, add about 100 g of pear mousse (use a spoon or piping bag). Place 1/2 or 1/3 of a baked pear half as a decoration on the mousse. Drizzle with a tablespoon (about 15 ml) of wine sauce, sprinkle with pomegranate seeds (about 20 g per serving) and chopped walnuts (about 13 g). Garnish with a mint leaf (optional).

Ingredients: Wheat flour, Ground almonds, 100% Cocoa, Sugar, Mascarpone, Pear, Dry red wine, Pomegranate (arils), Walnuts, Fresh mint
Use a piping bag without a nozzle or a large spoon to aesthetically serve the mousse. Serve immediately or chill for 30 minutes before serving to allow the flavors to meld.

Finishing and serving

10

Before serving, check the temperature: the dessert should be cool, but not icy, so that the flavors of the wine and pears are full. Serve with an additional portion of sauce in a sauceboat. If the dessert is to be prepared in advance, store the crumble and sauce separately (see storage tips).

Ingredients: Dry red wine, Wheat flour, Pomegranate (arils)
Use chilled bowls for aesthetics; the dessert can be prepared 2-3 hours in advance, but it's best to add the crumble just before serving to maintain its crunchiness.

Fun Fact

💡

Pears were one of the first fruits domesticated in Europe; in French and Italian cuisine, they are often paired with cheese and wine – this dessert continues the tradition of pairing pears with wine and nuts.

Best for

kolacja zimowa świąteczne przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve the dessert in transparent cups to showcase the layers. Add a few fresh pomegranate seeds just before serving for a color contrast. Pair it with a glass of the same red wine used to make the sauce.

🥡 Storage

Store the puree and sauce in closed containers in the refrigerator for up to 48 hours. Keep the crumble separately in an airtight container at room temperature (for up to 2 days) and add just before serving to keep it crispy. Store the baked pears in the refrigerator in the roasting syrup for up to 48 hours.

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