Golden Cake Base
Mix all the ingredients together for 1-2 minutes until homogeneous.
Spread the cake batter on a tray lined with parchment paper.
Sprinkle the crushed pecan nuts on top.
Bake at 180°C for 15-20 minutes depends on size.
Cut round size using round cutter.
Bring pear puree to a boil, mix well agar-agar powder and sugar together in a bowl, and then add into the puree, mix well.
Low heat and cook for 1 minute, pour onto a tray and let it set in the chiller.
After the pear jelly is set, blend it until smooth and thick texture.
Mix diced fresh pear and cinnamon powder together and bring it to bake at 200°C for 10-15 minutes.
After it cools down, mix with pear gel.
Then, fill it into the small ball shape silicone mould and let it freeze.
Pear Whipped Ganache
Cocoa butter, Belcolade Selection Blanc CT, and gelatine mass in a bowl.
Heat up half portion of pear puree to above 70°C.
Pour the pear puree into chocolate mixture and mix well using a hand blender.
Add in cold whipping cream and continue to mix well with hand blender.
Keep it in the chiller overnight before use.
Green Chocolate Coating
Melt cocoa butter and Belcolade Selection Blanc CT.
Add green and yellow food colouring using a hand blender until desired colour.
Red Chocolate Coating
Melt Belcolade Selection Blanc CT and cocoa butter.
Add the red food colouring as desired into the mixture using a hand blender.
Black Cocoa Butter
Melt cocoa butter.
Add the black food colouring into the melted cocoa butter using a hand blender.
Whip the pear whipped ganache until stiff peak.
Pipe into the ball-shape silicone mould, assemble with frozen pear insert and golden cake base; then keep it in blast freezer.
Unmould when frozen, pipe pear whipped ganache on the top of the mousse create the pear shape.
Melt green chocolate coating, keep the temperature between 35°C-37°C.
Dip the frozen pear mousse into the green chocolate coating upside down using a skewer.
Spray a thin layer of green chocolate coating using a spray gun, and then spray red chocolate coating only on one side.
Splash a little of the black cocoa butter using a brush or toothbrush.
About this recipe