Weiße Schokoladen-Zimtmousse mit Glühweinbirne

• The day before, bring the cream and cinnamon stick to a boil, then cool down.
• Strain the cream and whip it stiff.
• Melt the couverture chocolate; best to put it in a bowl and melt it gently over a water bath (water should not boil) at max 40°C.
• Soak the gelatin sheets in ice-cold water.
• Whisk eggs, egg yolks, and sugar in a bowl until frothy.
• Warm Cointreau and cinnamon syrup slightly (do not boil) and dissolve the gelatin in it.
• Carefully fold the warm melted chocolate into the whipped egg mixture, spoon by spoon.
• Add the dissolved gelatin and stir well.
• Fold the whipped cream gradually into the cooled mixture (lip test: the mixture should feel cool on the lips).
• Pour into serving dishes and chill for at least 8 hours.

• Put the mulled wine, sugar, and spices in a pot and simmer gently for about 10 minutes.
• Meanwhile, peel the pears. Leave the pears whole and do not remove the stems.
• Add the pears to the mulled wine and cook uncovered over low heat for about 10–15 minutes. Check with a sharp knife if the pears are soft.
• Remove the pears from the cooking liquid with a slotted spoon and place them upright with stems up in a tall compote bowl.
• Mix the cornstarch with 1 tablespoon of cold water in a bowl. Whisk it into the cooking liquid and bring to a boil.
• Pour the thickened sauce over the pears so that they are covered with the sauce, then let them marinate for 24 hours in a cool place.
• Before serving, cut the pears lengthwise in half, but do not cut all the way through at the stem end.
• Remove the core with a melon baller.
• Place the pears on a plate, drizzle with some mulled wine sauce.
• Serve the cinnamon mousse either as quenelles or pipe it with a piping bag fitted with a round tip onto the mousse.

ENJOY PREPARING AND TASTING!