Mascarpone Savarin with Pears and Chocolate Sauce

Mascarpone Savarin with Pears and Chocolate Sauce

prep time

minutes
cook time

minute
servings
6

Ingredients






















Cooking Instructions

For mousse:


1

In a small bowl beat the egg yolk product and sugar with an electric mixer. Combine the cheese and yolk mixture. In a large bowl, beat the egg white product until stiff. Fold the cheese mixture into the egg white mixture. Chill.


For pears:


1

In a medium saucepan over medium-low heat, combine the water, sugar, vanilla, and lemon juice. Add the pears. Simmer until the pears are tender. Cool in the poaching liquid. Dice 2 of the pears. Set aside.


For chocolate sauce:


1

In a small pan over medium heat, combine the water, sugar, and cocoa. Bring to a boil. Remove the pan from the heat. Strain the sauce into a bowl. Set aside to cool.


For biscuit:


1

Heat oven to 400°F. In a medium bowl whisk the eggs and sugar until frothy. Carefully fold in the flour. Spread the batter thinly over a 12x18-inch baking sheet. Bake for 8 to 9 minutes. Remove from the oven. Brush with the kirsch syrup.


2

To assemble and serve: Cut the biscuit into pieces to line a 10-inch savarin (ring) mold. Add layers of the mousse, diced pears, biscuit, and mousse. Chill 2 hours until very cold. Turn out the savarin onto a plate. Cut into six servings. Serve each with a poached pear, and drizzle with the chocolate sauce.


Ingredients






















Cooking Instructions

For mousse:


1

In a small bowl beat the egg yolk product and sugar with an electric mixer. Combine the cheese and yolk mixture. In a large bowl, beat the egg white product until stiff. Fold the cheese mixture into the egg white mixture. Chill.


For pears:


1

In a medium saucepan over medium-low heat, combine the water, sugar, vanilla, and lemon juice. Add the pears. Simmer until the pears are tender. Cool in the poaching liquid. Dice 2 of the pears. Set aside.


For chocolate sauce:


1

In a small pan over medium heat, combine the water, sugar, and cocoa. Bring to a boil. Remove the pan from the heat. Strain the sauce into a bowl. Set aside to cool.


For biscuit:


1

Heat oven to 400°F. In a medium bowl whisk the eggs and sugar until frothy. Carefully fold in the flour. Spread the batter thinly over a 12x18-inch baking sheet. Bake for 8 to 9 minutes. Remove from the oven. Brush with the kirsch syrup.


2

To assemble and serve: Cut the biscuit into pieces to line a 10-inch savarin (ring) mold. Add layers of the mousse, diced pears, biscuit, and mousse. Chill 2 hours until very cold. Turn out the savarin onto a plate. Cut into six servings. Serve each with a poached pear, and drizzle with the chocolate sauce.


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