Pear mousse recipe

• 2 Pears - Poached pear
• 250 g (8.8oz) White Wine - Poached pear
• 1 Lemon Zest - Poached pear
• 1 Vanilla Pod - Poached pear
• 50 g (1.8oz) Sugar - Poached pear
• 0.5 Cinnamon Stick - Poached pear
• 75 g (2.6oz) White Chocolate - Roquefort mousse
• 200 g (7.1oz) Double cream - Roquefort mousse
• 50 g (1.8oz) Roquefort - Roquefort mousse

1. Bring the poached pear ingredients to the boil and burn off the alcohol.
2. Cook for approx.
3. a further 10 - 15 minutes - till pear softens Allow to cool
4. Melt the white chocolate.
5. Semi-whip the cream.
6. Whisk half of the cream into the chocolate and melt in the Roquefort Fold in the rest of the cream and allow to set in the fridge.
7. To serve: Layer tempered chocolate using the pear, dice to build height.
8. Melt a little chocolate and split with olive oil for the plate Quenelle the mousse onto the top layer, then serve.

pear, pear, lemon, vanilla pod poached, sugar, cinnamon, white chocolate, cream roquefort, mousse

Taken from www.lovefood.com/guide/recipes/11397/phil-thomsons-mousse (may not work)