Matcha Green Tea Mousse, Poached Pears and Chocolate
Preparation : 45min
Total cooking time : 60min
Servings : 6
- 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
- Make syrup: In a large saucepan, combine water, lemon slices and 4 tbsp. (60 ml) agave syrup.
- Bring to a boil and boil for 1 min. Lower the heat so mixture simmers.
- 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.
- 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.
- Remove pears from syrup, drain well and let cool in the refrigerator for about 2 hours.
- Set cooking syrup aside.
MATCHA GREEN TEA MOUSSE
- 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.
- Set aside to infuse and let cool.
- Set aside remaining cooking syrup to make chocolate sauce, as well as hot chocolate (see variation below).
- Transfer cooled infused tea to blender with tofu and melted coconut oil, and purée until smooth.
- 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
- Melt chocolate with 3 oz. (90 ml) cooking syrup on top of a double-boiler.
- 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.)
- 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.
- Combine the remaining hot pear juice with melted 70% dark chocolate, some vanilla, a pinch each of Cayenne pepper and allspice, and some cinnamon.
- Set aside for about 15 min.
- Strain liquid through a sieve, and serve.