Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds

• 3/4 cup (150 g) granulated sugar
• 1/4 cup (60 ml) plus 1/4 cup (60 ml) water
• 5 large egg yolks
• 2 tablespoons (30 g) packed dark brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup (180 ml) heavy cream
• 1 tablespoon water
• 1 tablespoon granulated sugar
• 1 cup (80 g) slivered or sliced almonds
• 1/2 teaspoon flaky sea salt
• 4 firm, ripe medium pears (1 1/2 pounds/675 g), such as Bosc, Winter Nellis, or dAnjou, peeled, quartered, and cored
• 2/3 cup (160 ml) sherry
• 1/4 cup (60 g) packed dark brown sugar
• 6 ounces (170 g) bittersweet or semisweet chocolate, chopped

1. To make the frozen mousse, spread the 3/4 cup (150 g) granulated sugar in an even layer in a medium heavy-bottomed skillet or saucepan.
2. Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but dont stir.
3. Cook over medium heat, without stirring, until the sugar dissolves, swirling the pan if the sugar clumps or begins to brown unevenly.
4. When the caramel turns dark amber in color and begins to foam a bit, remove the pan from the heat and immediately add the remaining 1/4 cup (60 ml) water.
5. The caramel will bubble up vigorously, then the bubbling will subside.
6. Stir with a heatproof utensil until any hardened bits of caramel have completely dissolved.
7. In a stand mixer fitted with the paddle attachment, beat together the egg yolks and the 2 tablespoons (30 g) brown sugar on high speed until light and fluffy, about 5 minutes.
8. With the mixer running on high speed, slowly drizzle the warm caramel in a thin stream into the yolks, being careful to avoid pouring it on the beater (the beater will fling the caramel onto the sides of the bowl, where it will stick).
9. Add the vanilla and 1/4 teaspoon salt and continue to beat until the mixture has completely cooled.
10. In the stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it forms soft peaks.
11. Fold the whipped cream into the caramelegg yolk mixture.
12. Transfer the mousse to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
13. To make the salted almonds, preheat the oven to 350F (175C).
14. Line a baking sheet with parchment paper or a silicone baking mat.
15. In a medium skillet, heat the 1 tablespoon water and 1 tablespoon granulated sugar over medium heat, stirring to dissolve the sugar.
16. Remove from the heat and mix in the almonds, stirring until well coated.
17. Gently stir in the 1/2 teaspoon flaky salt.
18. Spread the almonds on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes.
19. Let cool completely.
20. For the pears and chocolate sauce, increase the oven temperature to 400F (200C).
21. In a shallow baking dish, toss the pears with the sherry and 1/4 cup (60 g) brown sugar.
22. Cover with aluminum foil and bake until the pears are tender (a sharp paring knife inserted into the center meets no resistance), 30 to 45 minutes.
23. Pour the hot juices from the pears into a small bowl.
24. Immediately add the chocolate and stir until completely melted and the sauce is smooth.
25. To serve, cut the pear quarters lengthwise into 1/2-inch (1.5-cm) slices.
26. Divide the slices among 8 individual serving bowls.
27. Spoon a mound of the frozen caramel mousse over or next to the pears, drizzle with chocolate sauce, and sprinkle with salted almonds.
28. The mousse can be frozen for up to 1 month, if well covered.
29. The almonds will keep for 1 week, stored in airtight container at room temperature.
30. Leftover chocolate sauce can be covered and kept in the refrigerator for up to 5 days.

sugar, water, egg yolks, brown sugar, vanilla, salt, heavy cream, water, sugar, almonds, flaky sea salt, firm, sherry, brown sugar, bittersweet

Taken from www.epicurious.com/recipes/food/views/frozen-caramel-mousse-with-sherry-glazed-pears-chocolate-and-salted-almonds-379617 (may not work)