Recipe: Mascarpone Savarin with Poached Pear and Chocolate Sauce and Mascarpone Mousse

Mascarpone Savarin with Poached Pear and Chocolate Sauce and Mascarpone Mousse
Source: the Wisconsin Milk Marketing Board
6 servings.

2 ounces pasteurized egg yolk product (equivalent of 4 egg yolks)*
1/2 cup sugar
8 ounces Mascarpone cheese
7 ounces pasteurized egg white product (equivalent of 6 egg whites)*

Poached Pear
2-1/2 cups water
1 1/3 cups sugar
1 vanilla bean, split
Juice of 1 lemon
8 pears, peeled

Chocolate Sauce
3/4 cup water
2/3 cup sugar
2/3 cup cocoa

Biscuit
5 eggs
2/3 cup sugar
1 1/4 cups flour
1 cup kirsch-flavored simple syrup

*Raw eggs are not recommended

For the Mousse: In small bowl beat egg yolk product and sugar with mixer. Combine Mascarpone and yolk mixture. In large bowl beat egg white product until stiff. Carefully combine Mascarpone and egg white mixtures. Chill.

For the Pears: In medium saucepan over medium-low heat, combine water, sugar, vanilla and lemon juice. Add pears. Simmer until pears are tender. Cool in poaching liquid. Dice 2 pears. Set aside.

For the Chocolate Sauce: In small pan over medium heat combine water, sugar and cocoa. Bring to boil. Remove pan from heat. Strain sauce into bowl. Set aside to cool.

For the Biscuit: Preheat oven to 400 degrees F. In medium bowl whisk eggs and sugar until frothy. Carefully fold in flour. Spread thinly over 12 x 18-inch baking sheet. Bake 8-9 minutes. Remove from oven. Brush with kirsch syrup.

To Assemble: Cut biscuit into pieces to line 10-inch Savarin (ring) mold. Add layers of mousse, diced pears, biscuit and mousse. Chill 2 hours until very cold.

To Serve: Turn out Savarin onto plate. Cut into servings. Serve with pear and drizzle with chocolate sauce.