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Silver Sage & Pear Pebble Mousse Bombs

  • Yield: 6 1x

Ingredients

Scale
  • For the Pear Mousse Bombs:
  • 2 cups pear puree
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 2 tbsp warm water
  • For the Sage Cream Center:
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1 tbsp honey
  • 3 fresh sage leaves, finely minced
  • For the Silver Pebble Glaze:
  • 1/2 cup white chocolate, chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 2 tbsp warm water
  • Silver food coloring
  • 1 tsp edible silver shimmer dust
  • For the Almond Crumble Base:
  • 1 cup crushed almond biscuits
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 2 tbsp finely chopped toasted almonds
  • For Garnish (optional):
  • Thin pear slices
  • Fresh sage leaves
  • White chocolate shards

Instructions

  1. 1. Dissolve gelatin in warm water and let bloom for 5 minutes.
  2. 2. Blend pear puree with powdered sugar and vanilla extract until smooth.
  3. 3. Melt the gelatin gently and stir into the pear mixture.
  4. 4. Whip heavy cream to soft peaks and fold into the pear mixture carefully.
  5. 5. In a bowl, combine mascarpone cheese, heavy cream, honey, and minced sage until smooth.
  6. 6. Fill silicone dome molds halfway with pear mousse. Add a spoonful of sage cream in the center and cover with remaining mousse.
  7. 7. Freeze the molds for at least 6 hours until completely firm.
  8. 8. Mix crushed almond biscuits, melted butter, brown sugar, and toasted almonds. Press into small rounds and chill.
  9. 9. Bloom gelatin for the glaze in warm water for 5 minutes.
  10. 10. Heat water and condensed milk in a saucepan until warm. Pour over white chocolate and stir until smooth.
  11. 11. Add bloomed gelatin, silver food coloring, and edible shimmer dust. Blend until glossy and slightly cooled.
  12. 12. Remove frozen mousse bombs from molds and place on a wire rack. Pour the silver glaze evenly over each dome.
  13. 13. Transfer the glazed domes onto the almond crumble bases.
  14. 14. Garnish with pear slices, sage leaves, and white chocolate shards before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 395
  • Sugar: 24g
  • Fat: 27g
  • Carbohydrates: 33g
  • Protein: 5g