La Poire

Serves: 4

Preparation Time: N/A

Cooking Time: N/A


Poaching Liquid

  • 4 Corella Pears – small to medium sized with stem
  • 500 g water
  • 500 g raspberry puree
  • 100 g caster sugar
  • 100 g honey
  • 2 whole cloves
  • 1 sprig rosemary
  • 10 whole black pepper corns
  • Zest of half a citrus fruit

Caramel and Chocolate Mousse

  • 30 g caster sugar
  • 35 g pouring cream
  • 1 g gelatine leaf (soaked in cold water)
  • 40 g dark chocolate, finely chopped
  • 1 egg yolk
  • 80 g cream, semi whipped

Puffed Rice Base

  • 12 g cocoa butter
  • 25 g milk chocolate, couverture
  • 110 g hazelnut praline paste
  • 65 g puffed rice


  • 100 g raspberry puree
  • 100 g smooth apricot jam
  • 50 g water

Recipe by Vincent Gadan


Place all above ingredients except the pear into a pot and bring to the boil on the stovetop. Peel the pear & leave the stem attached.

Skim the poaching liquid and add pears covering with baking paper and top with a plate if necessary to keep the pears submerged.

Allow the liquid to simmer but not boil and cook pears for approximately 20 minutes or until a knife pokes easily through the flesh to the core.

Leaving the pears in the syrup place in the refrigerator to cool, preferably overnight.

For Caramel and Chocolate Mousse

In a saucepan on the stovetop, make a caramel with caster sugar until it becomes a golden brown colour.

De glaze with the pouring cream and add strained softened gelatine leaf, combine well and remove from heat.

Add chopped dark chocolate and stir in with a whisk and then add in the egg yolk.

Allow to cool to room temperature and add the semi whipped cream. Store in refrigerator covered until set for approximately 1 hour.

For Puffed Rice Base

Heat cocoa butter, milk chocolate and hazelnut praline paste over a bain marie until melted halfway. Remove from the heat and using a whisk continue to stir until all the ingredients have melted.

Add puffed rice and stir with a spoon until coated well. Spread out onto baking paper on a baking tray and flatten as much as possible. Allow to set in the refrigerator (can be stored in the freezer).

Once set cut or roughly snap into chunks.

For Glaze

Heat all the ingredients in a pot on the stovetop and bring to the boil occasionally stirring. Can be refrigerated however its best to use straight away.

Assemble & Serve

Take the pear and with an apple corer gently remove the core of the pear from the base.

Fill a piping bag with 100g of mousse with a small to medium nozzle and pipe into the remaining pear cavity- (each pear should have about 20g of mousse) be sure not to overfill as you will need to place in the puffed rice base.

Place a chunk of the puff rice at the end of the pear to seal in the mousse and refrigerate for 1 hour.

Place the pear onto a straining rack and using the freshly made glaze pour over the top of the pears to coat generously. Take the pear by the stem, gently lift and place onto a plate to serve.

Using a small knife place pieces of gold leaf decoration onto the presentation side of the pear.