for 40 pieces

Pear chips

1 dl	water
100 g	sugar
2	pear, 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 pinch	sea salt
50 g	walnut kernel, coarsely chopped, toasted
2 tbsp	flat-leaf parsley, roughly chopped

How it's done

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.

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