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Roasted pears and verbena mascarpone mousse (Slideshow version)

Roasted pears and verbena mascarpone mousse : Photo of step #26

Stage 5/11 : 5 min.

Add the pear pieces and lemon juice, sprinkle with 30 g caster sugar, and cook until the pear pieces are tender and lightly browned.

Note: Remove the verbena from the pan and discard it as soon as the first leaves begin to fall off the stems during cooking.

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