Pear & coconut yoghurt mousse with nut toffee
READY IN 30 minutes plus chilling time SERVES 6 GLUTEN FREE
2 eggs, separated ½ cup sugar 1 cup cream ½ cup coconut yoghurt 1 cup pear purée (blitz a drained can of pears
or poached fresh pears) ½ cup lightly toasted thread coconut NUT PRALINE ½ cup sugar ½ cup water ½ cup chopped nuts (I used pistachios and almonds) 1 Tbsp thread coconut
1 Using an electric beater, beat the egg yolks and half the sugar until thick, pale and fluffy. 2 In a separate bowl, whisk the cream and coconut yoghurt until medium peaks form then fold through the pear purée and toasted coconut. 3 Using the electric beater, beat the egg whites in a clean bowl for 1-2 minutes until foamy and white then gradually add the remaining sugar, beating to a thick, white and glossy meringue. 4 Fold all three mixtures together and spoon into six serving glasses. Chill in the fridge for at least 2 hours or until set. 5 For the praline, add sugar and water to a pan and swirl to mix then simmer without stirring for 4-5 minutes until the mixture starts to colour and caramelise. 6 When the caramel is golden, add the nuts and coconut and swirl around to evenly coat the bits. Very carefully pour onto a foil-lined tray and leave to cool and harden. Crack into shards and store in an airtight container. 7 Serve the mousse chilled with shards of nut praline. COOK’S NOTES • To toast coconut, spread in an even layer over a lined baking tray and cook in oven at 180°C for 2-5 minutes until golden and toasted. • I find the toffee works much better if you don’t stir it with a spoon; just swirl the saucepan to help mix the ingredients instead.