 | Poached Pear-Red Wine MoussePastry Chef Rachel Walton of DiAnoia’s Eatery | Pittsburgh, PA |
I have made a pear and red wine mousse dessert using Pear Puree. This dessert consists of a pear mousse layered with a red wine and pear mousse finished with a vanilla bean glaze, garnished with chocolate whipped cream, dried orange slices, and poached pear slices all sitting on a tart base. I believe when working with fresh pears it can be tricky to pull their flavor forward, which is why I chose to work with Pear Puree—and it worked beautifully. Puree products can help intensify flavors that are more subtle. I was inspired by a chocolate, red wine, ganache, and poached pear cake I made several years ago and thought, how could I elevate something I had once made?
Ingredients for Tart Base:
• 12 oz. butter, room temperature
• 10½ oz. powdered sugar
• 13 egg yolks
• 1 whole egg
• 28 oz. all-purpose flour
Ingredients for Pastry Cream (for mousse):
• 450 g. whole milk
• 50 g. heavy cream
• 150 g. sugar
• 50 g. cornstarch
• 5 egg yolks
• ½ tsp. vanilla extract
• pinch of salt
Ingredients for Pear Mousse:
• 2 oz. pastry cream
• 6 oz. The Perfect Purée Pear Puree, thawed
• 3 sheets gelatin
• 2 oz. whipped cream
Ingredients for Pear and Red Wine Mousse:
• 1½ oz. pastry cream
• 1 oz. The Perfect Purée Pear Puree, thawed
• 1 oz. red wine
• 1½ sheets gelatin
• 1 oz. whipped cream
Ingredients for Vanilla Bean Mirror Glaze:
• 4 oz. water
• 4 oz. sugar
• 1 vanilla bean, split and scraped
• 1 sheet gelatin
Ingredients for Dark Chocolate Ganache:
• 6 oz. dark chocolate
• 4 oz. butter
Ingredients for Chocolate Whipped Cream:
• 8 oz. heavy cream
• 2½ oz. powdered sugar
• ½ oz. cocoa powder
• 1 oz. whipped cream stabilizer
• splash of vanilla extract
• pinch of salt
Garnishes:
• dehydrated orange slices
• red wine–poached pear slices
Method for Tart Base:
In a mixer fitted with a paddle attachment, cream butter and powdered sugar on low speed until smooth. Add eggs, scraping the bowl as needed. Gradually add flour in small increments until incorporated. Wrap dough tightly in plastic wrap and refrigerate overnight. The next day, roll dough to desired thickness and cut to shape. Place between parchment-lined sheet trays and bake at 325°F for 6 to 8 minutes, or until set and lightly golden.
Method for Pastry Cream:
In a medium pot, combine milk, cream, salt, and sugar. Warm gently. In a separate bowl, whisk cornstarch and yolks. Temper the egg mixture with the warm milk, whisking constantly, then return to the pot. Cook over medium-high heat until thickened and bubbling. Remove from heat, strain, stir in vanilla, and cool over ice.
Method for Pear Mousse:
Combine pastry cream and Pear Puree in a small pot. Bloom gelatin in cold water. Whisk cream to stiff peaks. Warm the pear mixture gently, add bloomed gelatin, and stir until dissolved. Cool slightly, then fold in whipped cream. Pour into silicone molds, filling three-quarters full. Freeze 15 to 20 minutes before adding the next layer.
Method for Pear and Red Wine Mousse:
Combine pastry cream, Pear Puree, and red wine in a pot. Bloom gelatin in cold water. Whisk cream to stiff peaks. Warm pear mixture, add gelatin, and stir until dissolved. Cool slightly and fold in whipped cream. Pour on top of partially frozen pear mousse, filling to the top. Freeze overnight.
Method for Vanilla Bean Mirror Glaze:
Combine water, sugar, and vanilla bean in a saucepan and heat until sugar dissolves. Bloom gelatin in cold water. Add bloomed gelatin to the warm syrup and stir until melted. Strain and cool slightly before use.
Method for Dark Chocolate Ganache:
Melt chocolate and butter together over low heat until smooth. Transfer to a piping bag and reserve.
Method for Chocolate Whipped Cream:
Whip cream to soft peaks, then add sugar, cocoa powder, stabilizer, vanilla, and salt. Continue whipping to stiff peaks. Transfer to a piping bag fitted with a decorative tip.
Method for Garnishes:
Dehydrated Orange Slices: Slice oranges thinly and dehydrate overnight.
Poached Pears: In a pot, combine red wine and peeled whole pears. Simmer 15 to 20 minutes, then cool pears in the poaching liquid overnight. Slice as desired for garnish.
To Assemble and Serve:
Unmold frozen mousses and place on a wire rack. Pour Vanilla Bean Mirror Glaze over each to coat evenly. Allow glaze to settle for 1 to 2 minutes. Pipe thin lines of Ganache across the glazed mousse. Place each mousse on a baked Tart Base. Garnish with Chocolate Whipped Cream, a dehydrated orange slice, and a few poached pear slices. Serve chilled.