Ingredients
/ for 6 people
For the crunchy layer:
200g speculoos biscuits, ground into powder
80g melted butter
For the chocolate layer:
200g dark chocolate
60g butter
2 egg yolks
35g icing sugar
25cl whipped cream, softly whipped
For the pear mousse:
35cl very cold liquid cream
300g pear puree
100g icing sugar
4 gelatin leaves, 2g each
For the pear jelly:
200g pear puree
60g icing sugar
2 gelatin leaves, 2g each
Sugar stars
Instructions
1. Mix the melted butter and ground speculoos biscuits. Place the mixture into 6 circles, each with a minimum diameter of 8cm and height of 5cm. Place in the fridge to chill.
2. Melt the chocolate and butter together. Beat the egg yolks and icing sugar until pale. Mix the two together with a whisk, then fold in the whipped cream. Pour the mixture into the circles and refrigerate for 1 hour.
3. Whip the cream with the icing sugar. Heat 100g of pear puree and dissolve the 4 previously softened gelatin leaves. Mix this with the remaining pear puree. Gently fold in the whipped cream. Pour the mixture into the circles and refrigerate for at least 1 hour.
4. Prepare the pear jelly. Soften 2 gelatin leaves in cold water. Heat 100g of pear puree and dissolve the gelatin in it. Mix in the remainder of the pear puree and icing sugar. Let it cool, but do not refrigerate. Pour the jelly into the circles. You may add sugar stars as you pour.
To finish, refrigerate for several hours. Unmold by using a hairdryer around the edge of the circle.