| Ingredients: |
| • | 1 full sheet thin chocolate chiffon cake |
| • | Italian meringue buttercream for icing |
| • | holiday garnish |
| For the Mousse: |
| • | 15 oz. The Perfect Purée Pear Puree, thawed |
| • | 7 sheets gelatin, bloomed |
| • | 2 tsp. (or to taste) gingerbread spice |
| • | 1 1/2 oz. powdered sugar |
| • | 15 oz. heavy cream, whipped to medium peak and chilled |
| |
| Method: |
| 1. | In a 2-quart saucepan, dry roast gingerbread spice until fragrant, approximately 1 to 2 minutes. Add half of the Pear Purée and powdered sugar; bring to a boil. Add in bloomed gelatin, whisking to combine thoroughly. |
| 2. | Whisk in remaining pear purée and cool to room temperature. Fold in chilled whipped cream. |
| 3. | Spread mousse onto thin sheet of chiffon cake and roll into a tight spiral. Chill for several hours. |
| 4. | Coat with buttercream and texture with a pastry comb or fork. Add holiday garnish for festive touch. |
| Serving Suggestion: |
| • | Serve atop a Bûche de Noël (as pictured). |
