Pear Entremets

Preparation

Step 1: Poach the pears

Peel the pears, cut them into quarters and remove the cores. Poach them for 15 minutes in a saucepan of simmering water with 30 g of sugar and the vanilla seeds.

Drain and set aside: you will keep half for the core of the entremets and the other half for the mousse. Reserve 15 cl of the poaching syrup to soak the sponge.

Step 2: Prepare the sponge base

Line the bottom of a 20 cm entremets ring with ladyfingers dipped for a few seconds in the poaching syrup.

Press down lightly and refrigerate while you prepare the mousse.

Step 3: Make the pear mousse

Blend half of the poached pears with the mascarpone and the remaining sugar until smooth.

Melt the squeezed gelatin in two spoonfuls of warm purée, then stir it into the rest. Whip the well-chilled cream into soft peaks and fold it in gently.

Step 4: Assemble the entremets

Pour half of the mousse over the sponge, lay the reserved pear quarters on top, then cover with the remaining mousse.

Smooth the surface with a spatula and refrigerate for at least 4 hours, ideally overnight.

Step 5: Unmold and serve

Run a warm blade gently along the ring before unmolding the entremets onto a serving plate.

Decorate with thin pear slices, a few pistachio pieces or a dusting of powdered sugar before serving well chilled.