This is one of Julia Glass's favorite desserts, a top-of-the-stove white-chocolate mousse layered with pears.
|4||ripe pears, peeled, cored, and sliced|
|1/3||cup granulated sugar|
|2||tablespoons pear brandy|
2. In a food processor, puree the pear mixture and brandy; set aside to cool.
|1||cup sifted confectioners' sugar|
|1/3||cup pear brandy|
|10||ounces white chocolate, chopped|
|4||tablespoons ( 1/2 stick) butter|
|2||cups heavy cream|
|Fresh mint sprigs (for garnish)|
2. In a saucepan, melt the chocolate and butter over low heat, stirring constantly until smooth. Remove from the heat. Stir the chocolate into the egg mixture until smooth. Cool to room temperature.
3. In a chilled bowl, beat the cream until stiff. Wash and dry the beaters. Beat the egg whites until stiff peaks form but the mixture is not dry. Fold the egg whites into the chocolate mixture, then gently fold in the whipped cream.
4. In 8 large goblets or glasses, spoon mousse, using one-third of the mixture. Add a spoonful of pear puree, a layer of mousse, then more puree, ending with mousse. Refrigerate at least 2 to 3 hours or until set. Garnish with mint.
Adapted from ``The Nantucket Open-House Cookbook"