It’s another lesson at the Coup Kitchen. This is a wonderful mousse cake. The sweetness of pear along with William Pear Liquor, a velvet mousse…….What I can say is superb! I ate 2/3 of it in a few days and my mom the another 1/3. Why did it take days? Auh ooh, it’s too much calories on my hip if I took it in one go or two. Moderate is always good, my motto.
Sorry, we have an obligation of not disclosing the recipe publicly. This sumptuous cake is composed of: a sponge, pear Bavaroise with pears in can, pear liquer and cream and the decoration on top. After one has made the sponge batter, pipe it in finger shape 5.5cm x 32cm. The rest will be piped in circular over a 16cm cake pan. Bake them in a preheated over at 200C for 10-12 minutes.
Slice 6 halves of pears in can thinly. The firmest one should be reserved to make a flower / rose and cut slim. Flame it with fire. Pour the mousse into the cake. Lay 5 pear halves on top. Shape the last half into a rose. Brush the pear with apricot gel. Sprinkle pistachio on top. Refrigerate it for a few hours.