Ingredients
300 g pear puree, 300 g heavy cream, 1 almond cake base.
Seasonings
100 g white sugar, 20 g gelatin.
Steps
1. Slice the almond cake base evenly into 4 layers.
2. Place the pear puree and granulated sugar in a stainless steel saucepan, heat on an induction cooktop until the sugar dissolves and reaches 60°C (140°F), then add the melted gelatin and stir until fully combined.
3. Whip the heavy cream to soft peaks, then fold it into the gelatin-fruit puree mixture until well combined to create the mousse; set aside.
4. Take an 8-inch cake ring mold, place a 6-inch almond cake layer inside, and brush with sugar syrup.
5. Pour the mousse into the mold until it is level with the rim, then refrigerate for 3 hours until set.