Mousse:
1/2 envelope of flavorless gelatin
4 pears, peeled and seeded
1 lime, juiced
1 can of condensed milk
3 egg whites.
Sauce:
1 cup of refined sugar
4 tablespoons (sopa) of heavy cream
Mousse:
1/2 envelope of flavorless gelatin
4 pears, peeled and seeded
1 lime, juiced
1 can of condensed milk
3 egg whites.
Sauce:
1 cup of refined sugar
4 tablespoons (sopa) of heavy cream
Mousse:
Combine three tablespoons of water with the gelatin envelope and dissolve in a bain-marie
Peel and seed the pears, then juice them with lime
Blend the pears, condensed milk, and dissolved gelatin in a blender until smooth
Gently fold in the egg whites beaten to a meringue-like consistency and pour the mixture into individual cups or a large serving dish
Refrigerate for three hours
Sauce:
Wash the parsley leaves, slice them thinly, and sauté them with sugar over low heat with an additional half cup of water (chá)
Bring to a boil until the sauce is fine, then strain it through a metal sieve and pour it over the mousse.
