Pear chips with cheese mousse

Pear chips with cheese mousse

Total: 2 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 55 kcal
, Fat: 4 g
, Carbohydrate: 4 g
, Protein: 1 g

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pear chips

1 dl water
100 g sugar
2 pears, cut lengthwise into approx. 2 mm slices
2 tbsp lemon juice

Cheese mousse

125 g blue cheese (e.g. St.Agur)
125 g cream cheese
2 tbsp sweet wine (e.g. Sauternes, Marsala, Vin Santo)
2 tbsp flat-leaf parsley, finely chopped
1 ½ dl full cream, beaten until stiff
2 pinches sea salt
50 g walnut kernels, coarsely chopped, toasted
2 tbsp flat-leaf parsley, roughly chopped
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How it's done

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Pear chips

Bring the water and sugar to the boil, simmer until the sugar has dissolved, allow to cool slightly. Mix the pears with the lemon juice, dip in the sugary water, allow the excess to drip off, place on two baking trays lined with baking paper.

To bake

Aapprox. 2 hrs. in an oven preheated to 100 °C (convection), turning twice. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Cheese mousse

Using the whisk on a hand mixer, whisk the cheese, cream cheese and sweet wine until smooth, mix. Carefully fold in the whipped cream using a rubber spatula, season with salt, cover and chill. Spread the cheese mousse on top of the pear chips just before serving. Sprinkle with the nuts and parsley.

Good to know
Note: Apple or pear juice can be used instead of sweet wine.
Tip: Cheese mousse is also delicious with bread. The firmer the pears, the easier it is to slice them thinly.

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