Pear Mousse on Nougat Sauce

Peel the pears, quarter them, remove the core and blend them with the juice of one lemon, the Williams pear brandy, the cinnamon, the sugar and the cream quark in a hand mixer.

Soak the gelatine in cold water for 5 minutes, squeeze well and melt in a cup with 2 tbsp boiling hot water. Stir the gelatin into the pear mixture. Put in the refrigerator for about 3 hours.

For the sauce, start by bringing the whipping cream to a boil. Next, let the nougat cream melt in it and cool.

Pour the nougat sauce as a mirror onto 4 plates and place a pear slice in the center of each. Spoon the pear mousse and spread evenly on top.

Dust lightly with a little cocoa.

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