Saffron poached pear with lemon mousse recipe

Ingredients

• 2 litres water
• 750 g sugar
• 3 g saffron
• 10 pears, peeled

• 30 ml lemon juice
• 80 g sugar
• 40 g butter
• 2 eggs
• 5 gelatine leaves, soaked in cold water for 3-5 minutes
• 80 g icing sugar
• 150 ml lemon juice
• 180 g sour cream
• 500 ml double cream
• 1 lemon zest

Saffron Poached Pear
1. In a deep stock pot, mix the water, sugar and saffron, place the peeled pears neatly making sure it’s completely immersed in the liquid.
2. Bring the liquid to the boil; reduce the heat; until the pears turn soft.
3. Cool the pears and poaching liquid immediately. Once cold, drain the pear and core it.
Lemon Mousse
4. In a thick-bottomed pan, warm up the lemon juice, butter and sugar, and whisk in the eggs over a low heat.
5. Once the solution is warm, add the soaked gelatine leaves and whisk it to a homogeneous mixture.
6. In a mixing bowl, cream the sugar, lemon juice and sour cream.
7. Whip the double cream, now slowly fold both the mixtures together adding the zest and add to a mould or ring and refrigerate until set.
To Serve
8. Cut a small portion of the mousse and serve together with the pear and a little of the poaching juice.