Pear Mousse

• 2 tablespoons plus 1 teaspoon (25g) pear eau-de-vie, such as Poire William
• 1 1/4 teaspoons powdered gelatin (or 5.6g sheet gelatin; see page 276)
• 2/3 cup (166g) pear puree (see page 276)
• 1/2 vanilla bean, split and scraped
• 3 tablespoons (15g) nonfat milk powder
• 3 large egg yolks
• 1 tablespoon plus 4 teaspoons (29g) sugar
• 3/4 cup plus 2 tablespoons (210g) heavy cream
• Scant 1/4 cup (40g) egg whites

1. Set up an ice bath in a large bowl.
2. Measure the eau-de-vie into a small bowl and sprinkle the gelatin over it.
3. Put the pear puree and the vanilla seeds and pod in a saucepan.
4. Bring to a simmer over medium heat.
5. Stir in the milk powder and bring to a boil, whisking to make sure the milk doesnt clump.
6. Whisk the yolks with the 1 tablespoon sugar in a medium bowl.
7. When the pear puree is boiling, slowly pour about half into the yolks and whisk for about 1 minute to temper them (keep the pan off the heat while you do this).
8. Then scrape the yolks into the saucepan and cook over medium heat, stirring pretty much constantly, until the sauce reaches 180F.
9. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
10. Strain the sauce into a medium bowl and set into the ice bath.
11. Microwave the eau-de-vie and gelatin for 30 seconds or heat gently in a saucepan until melted.
12. Stir into the pear sauce and let cool to room temperature.
13. Whip the cream to medium peaks.
14. Put the egg whites in the bowl of a standing mixer fitted with the whisk.
15. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
16. The whites will look frothy but still a bit wet.
17. Turn the speed up to medium and add 2 teaspoons of the sugar.
18. Beat until the whites have body and are just shy of having soft peaks.
19. Add the remaining 2 teaspoons sugar and continue beating until the whites have formed firm peaks.
20. Fold the cream into the pear sauce, then fold in the egg whites.
21. If you are making the chocolate-pear cake, use the mousse while it is at room temperature.
22. Spoon leftovers into small bowls, cover with plastic wrap, and refrigerate for up to 3 days.
23. If you are serving the mousse on its own, spoon it into 6 to 8 small bowls or ramekins, cover with plastic wrap, and chill for at least 2 hours before serving.

powdered gelatin, pear puree, vanilla bean, nonfat milk, egg yolks, sugar, heavy cream, egg whites

Taken from www.epicurious.com/recipes/food/views/pear-mousse-376902 (may not work)