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Matcha Green Tea Mousse, Poached Pears and Chocolate

Difficulty: Hard

6

Servings

45

Preparation (min)

60

Total (min)

Ingredients

  • 4 cups (1 L) water
  • 1/2 cup (125 ml) plus 1 tbsp. (15 ml) agave syrup
  • 1 lemon, cut into 1 in. (2.5 cm) slices
  • 6 semi-ripe Rocha pears with a pretty stem for presentation
  • 1/2 tsp. (2 ml) powdered Matcha green tea
  • 1 tbsp. (15 ml) melted coconut oil
  • 1 12 oz. (340 g) pkg silken tofu
  • 3.5 oz. (100 g) 70% dark chocolate

Preparation

PEARS

  1. Make syrup: In a large saucepan, combine water, lemon slices and 4 tbsp. (60 ml) agave syrup.
  2. Bring to a boil and boil for 1 min. Lower the heat so mixture simmers.
  3. With a sharp knife, peel the pears, keeping the stems intact. Remove bottom and core of pears by cutting out a cone about 3/4 in. (2 cm) wide and 1/4 in. (0.5 cm) deep.
  4. Add pears to syrup, making sure they’re entirely covered, and simmer for 5 to 15 min., depending on the pears’ state of ripeness. With a sharp knife, check if pears are cooked. They should be tender-firm.
  5. Remove pears from syrup, drain well and let cool in the refrigerator for about 2 hours.
  6. Set cooking syrup aside.

MATCHA GREEN TEA MOUSSE

  1. Pour 1 tbsp. (15 ml) agave syrup into a liquid measuring cup and add hot cooking syrup up to 1/2 cup (125 ml). Pour liquid into a bowl and add Matcha tea powder.
  2. Set aside to infuse and let cool.
  3. Set aside remaining cooking syrup to make chocolate sauce, as well as hot chocolate (see variation below).
  4. Transfer cooled infused tea to blender with tofu and melted coconut oil, and purée until smooth.
  5. Divide mixture between glass serving dishes. Put a cooled pear in each dish, so the mousse rises around it, covering half the pear.

CHOCOLATE SAUCE AND ASSEMBLY

  1. Melt chocolate with 3 oz. (90 ml) cooking syrup on top of a double-boiler.
  2. Mix well and let cool to room temperature. Carefully pour sauce on pears, but not on stem. (Before pouring sauce on pears, make sure pears and sauce are entirely cooled.)
  3. Let cool in the refrigerator for 2 to 3 hours, or make dessert a day ahead.

VARIATION: HOT CHOCOLATE WITH PEAR JUICE

Why not turn your leftover pear juice into a slightly spicy hot chocolate? Here is a recipe idea.

  1. Combine the remaining hot pear juice with melted 70% dark chocolate, some vanilla, a pinch each of Cayenne pepper and allspice, and some cinnamon.
  2. Set aside for about 15 min.
  3. Strain liquid through a sieve, and serve.
 
Photo: Tango [Vitalité Québec] FEBRUARY 2015
Recipe: Josée Fiset

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