Jun Tanaka- Saffron Pears with chocolate mousse


Saffron and pears seems a little strange, but trust me it works! You only need a pinch of saffron and the pears will take on the vivid yellow colour. Absolutely stunning!


For the pears

1 Cinnamon poached pears with chocolate sauce recipe, but add a pinch of saffron threads and replace the white wine with 500 ml Sauternes

4 mint tips

For the chocolate mousse

200 g dark chocolate, finally chopped

80 ml milk

1 medium free range egg yolk

4 medium free range egg whites

20 g caster sugar


1 Poach the pears, but add a pinch of saffron threads and replace the white wine with 500 ml Sauternes.

2 Make the chocolate sauce.

3 For the chocolate mousse, place the chocolate into a large bowl. Pour the milk in to a pan and bring to the boil. Whisk the boiling milk into the chocolate and add the egg yolk. Using an electric mixer, whisk together the egg whites and sugar in a bowl to form a stiff meringue. Take half the meringue and, using a spatula, fold it into the chocolate. Repeat with the other half. Pour the mousse into a container and place into a fridge for 2 hours to set.

4 To serve, remove the pears from the juice and sit them on kitchen towel to remove any excess liquid. Dip a spoon into the chocolate sauce and, holding a plate with one hand, flick the sauce on to the plate (do this over a sink). Place a pear on the middle of the plate. Take an ice cream scoop (use a spoon if you don’t have an ice cream scoop) and dip it into hot water, then use it to make a ball of chocolate mousse. Place this next to the pear and garnish with a mint tip.

TIP: I used dark chocolate for the mousse, but if you prefer something a little less rich simply replace the dark chocolate with milk chocolate.

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