Preparation time: 50 minutes and one night stand
180 gr. Reblochon – 25 cl. cream – 2 eggs – 2 gr. agar-agar – 2 pears – 75 gr. caster sugar – 30 gr. salted butter.
Peel the Reblochon rind. Put in to melt with 15 cl .of cream. Add the agar-agar and cook one or two more minutes. Let it cool down.
Add the eggs yolks to the Reblochon mix. Beat the whites firmly and add them gently to the cream. Set the mousse in six glasses and leave to stand overnight.
Preparation of the pears
Wash and peel the pears. Slice them in cubes and brown them with a knob of salted butter for five minutes.
Preparation of the salted butter caramel
Melt the caster sugar without water. When turned to caramel, add the salted butter in small cubes and the remaining cream (10 cl.). When caramel is homogenous, take it away from fire.
Set the pears on the Reblochon mousse, then top with the caramel.
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Picture and recipe by the Syndicat Interprofessionnel du Reblochon