Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds

Name: Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds
Yield: makes about 1 quart (1 liter) frozen mousse; 8 servings
Ingredients: 3/4 cup (150 g) granulated sugar; 1/4 cup (60 ml) plus 1/4 cup (60 ml) water; 5 large egg yolks; 2 tablespoons (30 g) packed dark brown sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 3/4 cup (180 ml) heavy cream; 1 tablespoon water; 1 tablespoon granulated sugar; 1 cup (80 g) slivered or sliced almonds; 1/2 teaspoon flaky sea salt; 4 firm, ripe medium pears (1 1/2 pounds/675 g), such as Bosc, Winter Nellis, or d’Anjou, peeled, quartered, and cored; 2/3 cup (160 ml) sherry; 1/4 cup (60 g) packed dark brown sugar; 6 ounces (170 g) bittersweet or semisweet chocolate, chopped

December 9, 2011

When I was going over the recipes to include in this book, next to this one my editor wrote in big letters “BY ALL MEANS.” So I took that as a “yes.” Because of the caramel, the mousse is slightly soft even when frozen, so it’s best stored in the coldest part of your freezer. But don’t forget about it back there. Once you taste it, I doubt that you will.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

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