Pear & co­conut yo­ghurt mousse with nut tof­fee

Taste - - Eat -

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.

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