Step by step recipe:
- 20 min.Preheat oven to 150°C or 302°F, and boil a large pan of water. Put glasses in a dish or baking sheet.
Divide 200 ml crème brulée mixture (cold) between glasses, to about ¼ depth. Try to pour cream directly into the bottom of each glass without touching the sides, to prevent splashes burning on during cooking.
- 50 min.Put in the oven, and add hot water to the dish. Cook for about 50 minutes, until cream is just set.
Remove glasses from water and leave for 2 hours to cool to room temperature, then put in the fridge.
- 10 min.Cut 4 Pears into small dice, and pour over juice of ½ lemon.
- 2 min.Put 4 tablespoons maple syrup in a pan on medium heat, add the diced pears.
- 10 min.
- 5 min.Begin assembly:
Add a tablespoon of cold diced pears to each glass, to about the same depth as the bottom layer.
- 5 min.On the pears, add the same depth of chocolate mousse (using a teaspoon or a forcing bag).
- 5 min.On the chocolate, add a layer of whipped cream, again using a forcing bag.
Sprinkle with a pinch of cocoa powder to finish.
Remarks:This dessert can easily be prepared the day before, and be kept in the fridge until serving. Even so, I advise you to prepare and add the final layer of whipped cream the last minute if possible.
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