DUTCH-STYLE PEARS WITH CHOCOLATE ADVOCAAT MOUSSE

Preparation Method :

• Soak the gelatine in a glass jug in cold water for 5 minutes. Melt, uncovered, on Full for 2 minutes or until the liquid looks clear. Stir round and set aside.
• Break up the chocolate and place in a separate bowl. Melt, uncovered, on Defrost for 4 minutes. Stir well. Mix in the dissolved gelatine, egg yolks and advocaat.
• Beat until smooth and evenly combined. Cover and chill until just beginning to thicken and set. Beat the egg whites to stiff peaks.
• Whisk one-third into the chocolate mixture, then fold in the remainder with a metal spoon.
• Divide the pears between six sundae glasses and top evenly with the chocolate mixture.
• Chill until set. Sprinkle with the nuts before serving.