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Pear Gingerbread Mousse

Scott Fausz, Executive Pastry Chef, The Hotel Alyeska in Girdwood, Alaska

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).