For the Crème Patissière

INGREDIENTS
200ml milk
50ml double cream
1 vanilla pod deseeded
3 egg yolks
18g cornflour
40g sugar
–
Boil the milk, cream and vanilla together. Mix the egg yolks, cornflour and sugar together. Pour the milk and cream mixture over the egg mixture. Pass through a sieve. Place into a saucepan and cook on a medium heat until thick, stirring continuously. Leave to cool on the side.

For the Pear Purée

INGREDIENTS
600g pears
Butter
–
Peel and dice the pears. Cook in a saucepan with a little butter until soft. Blend with hand blender
and pass through a sieve.

For the Mousse

INGREDIENTS
6 leaves gelatine
400ml white chocolate
570g pear purée
1 pint double cream
200ml crème patissière
–
Soak the gelatine leaves in cold water. Melt the white chocolate. Add the soft gelatine to the pear purée. Whip the cream until it has soft peaks. Add pear to white chocolate, then mix in the crème patissière. Fold in soft whipped cream. Place into moulds and chill for 4 hours. Decorate with seasonal fruits and white chocolate.

Enjoy!

Top Wine Tip

Ken Forrester ‘T-Noble’ late harvest Chenin Blanc, Stellenbosch, South Africa.