Ingredients

•   pears, peeled, cored and cut into chunks (some portion reserved whole for caramelising)
•   lemon juice
•   caster sugar
•   gelatine, dissolved in 3 tbsp water according to packet instructions
• 100g / 3¾ oz caster sugar, for sugar syrup
•   egg whites, whisked until stiff
•   double cream
•   butter
•   brandy
• 2 tbsp fresh mint, chopped
•   tuile baskets, to serve
•   fresh raspberries, to decorate
•   sprigs of mint, to decorate
•   icing sugar, sifted, to decorate

Method

1. Peel, core and cut some of the pears into chunks. Place in a pan with the lemon juice and three tablespoons of sugar. Cook gently for 20 minutes until tender. Cool slightly, then purée in a blender or press through a sieve. Dissolve the gelatine in three tablespoons of water according to the packet instructions. Stir the gelatine into the pear purée.
2. Place 100g/3¾ oz sugar in a pan with two tablespoons of water. Heat gently until the sugar has dissolved, then boil for 2 minutes; remove from the heat. Whisk the egg whites until stiff, then slowly pour in the sugar syrup, whisking constantly. Fold the cream into the pear purée, then gently fold in the meringue.
3. Peel, core and dice the remaining pears. Melt the butter with two tablespoons of sugar in a frying pan. Add the pears and cook until golden brown, stirring occasionally. Add the brandy and simmer for 30 seconds; stir in the mint and transfer to a plate. Cool for 10 minutes.
4. Line six dariole moulds or ramekins with plastic film. Fill halfway with pear mousse, then divide the caramelised pears between the moulds. Top with the remaining mousse. Chill for 5 hours or until set. When ready to serve, carefully turn the pear mousses out into tuile baskets. Decorate with raspberries, mint and icing sugar.

Notes