Experience the delicate sweetness of pear espuma, a light and airy dessert that brings a touch of sophistication to any plate.
Peel and core the pears, then cut them into small pieces. Cook them with pear juice and sugar until soft, then puree and strain through a fine sieve. Soak the gelatin in cold water, squeeze out, heat with a bit of pear sauce to approx. 60 °C, and stir into the remaining mixture.
Step 2
Strain the mixture through the Mosa Funnel & Sieve into a 0.5 L Mosa Whipper. Secure with 1 Mosa Cream Charger and shake vigorously. Chill in the refrigerator for at least 6 hours. Shake again before serving.
Step 3
This light espuma pairs perfectly with strong cheese. Mosa Tip - Season the pear sauce with white wine, cinnamon, lemon juice, and possibly some pear spirit. For a 1 L Mosa Whipper, double the ingredients and use 2 Mosa Cream Chargers, shaking after each. Halve the ingredients for a 0.25 L Mosa Whipper.
