Gorgonzola Mousse with Pear Compote and Spices

Name: Gorgonzola Mousse with Pear Compote and Spices
Yield: 12
Ingredients: For the mousse; 300g of gorgonzola cheese; 2 cups of fresh cream; 1/3 cup of water; 1 envelope of unflavored gelatin, colorless; Olive oil for greasing; For the compote; 2 pears with skin, cut into sticks; 3/4 cup of water; 1/3 cup of sugar; 4 allspice leaves; 4 dried Jamaican peppers, coarsely ground to dust for dusting

1
For the mousse
2
300g of gorgonzola cheese
3
2 cups of fresh cream
4
1/3 cup of water
5
1 envelope of unflavored gelatin, colorless
6
Olive oil for greasing
7
For the compote
8
2 pears with skin, cut into sticks
9
3/4 cup of water
10
1/3 cup of sugar
11
4 allspice leaves
12
4 dried Jamaican peppers, coarsely ground to dust for dusting

Ingredients

1
For the mousse
2
300g of gorgonzola cheese
3
2 cups of fresh cream
4
1/3 cup of water
5
1 envelope of unflavored gelatin, colorless
6
Olive oil for greasing
7
For the compote
8
2 pears with skin, cut into sticks
9
3/4 cup of water
10
1/3 cup of sugar
11
4 allspice leaves
12
4 dried Jamaican peppers, coarsely ground to dust for dusting

Directions

1
Prepare the mousse
2
Process the cheese and 1 cup of cream in a processor until a paste forms
3
Transfer to a bowl and add the remaining cream. Reserve
4
In a refrigerator, sprinkle the water with gelatin and let it sit for five minutes
5
Heat over low heat, stirring occasionally, until dissolved
6
Mix into the cheese paste
7
Transfer to a 20cm-diameter mold, lined with parchment paper, and grease the paper and sides with olive oil
8
Refrigerate for three hours or until firm
9
Prepare the compote
10
In a small saucepan, heat all ingredients over low heat until the pear is tender
11
Remove the fruit with a slotted spoon and reserve
12
Maintain the compote on low heat, stirring occasionally, until slightly thickened
13
Let it cool and place the mousse on top of the pears
14
Garnish with sugar and serve.