Pear and caramel entremet

I made this entremet after I asked myself "What whould I like to have for dessert?". I love caramel, that's why I made a caramel center. I also made a caramelized pear jelly, which gave the dessert a fresh fruity component.
This is the first time I made a honey mousse. I got the recipe from a book by A. Bachour - Chocolate. The book is full of amazing recipes and I would definitely recommend it to anyone who loves making desserts.
The mousse was light and fluffy and full of honey flavor.
For a fancy finish I used a milk chocolate spray for the velvet effect. The sprays can be bought and are very easy to use, just make sure that you spray the desserts while they are still frozen. I love the effect it makes, it takes the simple dessert to a new level.

Pear and caramel entremet

(Makes about 6)

For the caramel center:

• 165g heavy cream
• 150g white granulated sugar
• 30g butter
• a pinch of salt
• 1 teaspoon five spice

For the pear jelly:

• 2 medium sized pears (I used abata)
• 4 tablespoons brown sugar (to taste)
• 1 tablespoon lemon juice
• 4g gelatin leafs
• 1 teaspoon cinnamon
•  1 teaspoon cardamom
• 1 teaspoon ground vanilla
• 30g butter

For the honey mousse:

• 4g gelatin leafs
• 3 egg yolks
• 35g white granulated sugar
• 65g honey
• 250g heavy cream

For the chocolate biscuit:

• 150g all-purpose flour
• 23g cocoa powder
• 115g brown sugar
• 3g soda bicarbonate
• 3g baking powder
• 135 dark chocolate (melted)
• 60g maple syrup
• 112g milk
• 112g vegetable oil
• 2 eggs

Making the caramel:

Heat cream until hot, set aside. Cook sugar on high heat until it turns dark amber. Stir the hot cream and butter in the sugar. Cook until the caramel reaches 108°C. Add salt and five spices and blend with immersion blender until smooth. Set aside to cool. Pipe the caramel in small hemispherical silicon molds. Freeze until firm.

Making the pear jelly:

Soak gelatin in cold water, set side.

Peal and chop pears to small pieces. Add butter and sugar in a small pan and heat until caramelized. add the pear pieces, lemon juice and spices. Cook until the pear pieces are a little soft. Take off the heat and stir in the gelatin. 

Line a round 18cm mold and line it with plastic foil. Pour the pear mixture into the mold and even it out. Set aside to cool, freeze until hard.

Making the chocolate biscuit:
Preheat oven to 180°C (356°F). Combine dry ingredients and wet ingredients in a separate bowl.

Combine the two together, stir until the mixture comes together. Spread the mixture in a shallow rectangular baking tray and bake for 10-15min.

Making the honey mousse:
Soak gelatin in cold water and set aside. Pour honey in a small pan and set on medium heat. Cook until browned. Meanwhile combine the egg yolks and sugar. Whisk the hot honey in the egg yolk mixture while constantly whisking. Pour the mixture in a small pot and cook until 82°C. Take off the heat and add in the gelatin. Stir and set aside to cool. Whip cream to soft peaks and fold in the honey mixture.

Pour the mousse half-way in the silicon molds. Add the frozen caramel center and add a small amount of mousse on top. Add the frozen pear disc and a chocolate biscuit disc. Place in the freezer until completely set.

For a velvet effect use a chocolate spray while the dessert is still frozen. Place in the fridge to defrost and enjoy!