Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Silver Sage & Pear Pebble Mousse Bombs

These elegant frozen mousse bombs feature a silky pear gelee core wrapped in a delicate silver sage mousse, all enrobed in a glossy marble glaze with edible silver luster.

  • Total Time: 6 hours 50 minutes (includes freezing)
  • Yield: 6 1x

Ingredients

Scale
  • For the Pear Gelee Core:
  • 2 medium ripe pears, peeled, cored, and finely diced
  • 2 tbsp water
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp powdered gelatin
  • For the Silver Sage Mousse:
  • 1 cup heavy cream, divided
  • 6 fresh sage leaves
  • 4 oz white chocolate, finely chopped
  • 1 tsp powdered gelatin
  • 2 tbsp cold water
  • 2 large egg whites
  • 2 tbsp granulated sugar
  • For the Pebble Glaze:
  • 1 cup white chocolate chips
  • 2 tbsp coconut oil
  • 1 drop black gel food coloring
  • 1/2 tsp edible silver luster dust
  • For Garnish:
  • 6 small fresh sage leaves
  • 1 tsp edible silver flakes

Instructions

  1. Combine the diced pears, water, lemon juice, and honey in a small saucepan over medium heat. Simmer for 8 to 10 minutes until the pears are completely soft. Puree until smooth.
  2. Sprinkle the gelatin for the gelee over 1 tablespoon of cold water, let it bloom for 3 minutes, then stir it into the warm pear puree until dissolved. Pour the mixture into small silicone hemisphere molds and freeze for 2 hours until completely solid.
  3. Heat 1/4 cup of the heavy cream and the 6 fresh sage leaves in a saucepan until simmering. Remove from heat, cover, and let steep for 15 minutes. Strain out the sage leaves and pour the warm, infused cream over the chopped white chocolate. Stir until completely melted and smooth.
  4. Bloom the remaining gelatin in 2 tablespoons of cold water, melt it briefly in the microwave for 10 seconds, and stir it thoroughly into the white chocolate mixture.
  5. Whip the remaining 3/4 cup of heavy cream to medium peaks. In a separate clean bowl, whip the egg whites and sugar to stiff peaks. Gently fold the white chocolate mixture into the whipped cream, then fold in the egg whites until a uniform mousse forms.
  6. Fill large silicone dome or pebble-shaped molds halfway with the sage mousse. Press a frozen pear gelee core into the center of each, then cover with more mousse until flat. Freeze for at least 4 hours until completely solid.
  7. Melt the white chocolate chips and coconut oil together. Stir in one small drop of black gel food coloring and the silver luster dust to create a glossy, marbled stone-gray glaze. Let the glaze cool to 90°F.
  8. Unmold the frozen mousse bombs and place them on a wire rack. Pour the glaze evenly over each bomb to coat completely. Let the excess drip off, then transfer the bombs to plates, garnishing each with a single fresh sage leaf and silver flakes before serving.
  • Author: Chef Stella
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: Dessert

Nutrition

  • Calories: 340
  • Sugar: 25g
  • Fat: 24g
  • Carbohydrates: 28g
  • Protein: 5g