DC Duby Milk Chocolate Pear Mousse with Walnut Ginger Crumble

For the walnut ginger crumble 1/3 cup + 2 tbsp (100 ml) granulated

sugar 1 tbsp + 1 tsp (20 ml) molasses 2 tbsp + 1 tsp (30 ml) honey 3 tbsp (50 g) unsalted butter pinch of ground ginger pinch of ground cinnamon 1/4 tsp (1 ml) baking soda pinch salt 3 tbsp (50 ml) water 1 1/3cup (325 ml) all-purpose flour 3/4 cup (175 ml) coarsely chopped walnuts Cream the sugar, molasses, honey, butter, ginger, cinnamon, baking soda and salt using an electric mixer fitted with a paddle attachment.

Add the water, flour and walnuts. Mix on low until well combined. (Don’t overmix.)

Wrap the dough in plastic wrap and freeze for at least 2 hours (overnight is best).

Preheat the oven to 325°F (160°C). Line a baking tray with a silicon mat or parchment paper. Using a box grater, grate the dough on the largest size blade and spread the strands evenly onto the baking tray.

Bake until the dough is golden-brown (about 6 to 10 minutes). Let it cool, then crush the cookie strands lightly into small pieces. Store in an airtight container.

Note that this recipe makes more than needed, but the unbaked dough can be stored for several weeks in the freezer for other uses. For the milk chocolate frozen pear mousse 7 tbsp (115 ml) pear puree (see method below) 1 large egg 6 tbsp (100 ml) egg yolks (about 4, large) 2 tbsp (25 ml) granulated sugar 12 oz (350 ml) milk chocolate, melted 3/4 cup + 2 tbsp (200 ml) whipping cream, whipped into soft peaks Whisk the pear puree, egg, egg yolks, and sugar in a stainless steel bowl over a double boiler.

Whisk continuously until the mixture reaches 185°F (85°C). Remove from the heat and allow it to cool to 98°F (37°C).

Whisk in the melted chocolate and 3/4 cup (175 ml) of the whipped cream. Add the remaining whipped cream and gently fold with a rubber spatula.

Line a 10 x 6 inch (25 x 15 cm) jellyroll pan with plastic wrap.

Pour the mousse into the pan and transfer into the pan, then put the pan into the freezer. Once frozen, cut into desired shapes.

Pear puree: Peel and core pear. Puree canned pears in a blender or food processor. If using a food processor, strain through a sieve.

Serves 8.