ingredients

For 4 verrines
65 g dark chocolate (Nestlé Full-bodied Dessert)
4 beautiful pears (1 kg)
1 small star of star anise
1 tbsp. to c. vanilla sugar
2 yolks 2 "big" egg whites
20 g icing sugar
2 tbsp. to s. lemon

Steps

Step 1

Whip egg whites and a pinch of salt in very firm snow. Add the icing sugar, then whisk 30 sec. In a bowl, whisk together the yolks, vanilla sugar and crushed star anise in a fine powder. Lay the chocolate in squares in a single layer in a heavy-bottomed saucepan. Heat over very low heat. As soon as they are soft to heart, remove from the heat, turn to smooth, pour over the egg yolks while turning. Whip the snow for another 10 seconds, add it by turning from bottom to top; go deep down. Take at least 2 hours in the refrigerator.

2nd step

During this time, cut into quarters, peel, seed, then cut the pears into cubes. Put them in the basket of a steamer, put on the boiling water, sprinkle with the lemon, close, cook 5 min. Let cool.

Step 3

Alternate in 4 large glasses 2 layers of mousse and 2 layers of pear. Enjoy.