RECIPE

Perl Las Mousse with Walnut Biscuit

For the pear purée

Place the ingredients in a pan and gently simmer for 20-30 minutes until the pears are soft. Allow to cool a little before blending until smooth. Refrigerate until needed.

For the relish

Peel and finely dice the pepper, onion and pear. Combine with the remaining ingredients and cook on a low heat for 25 minutes until tender. Refrigerate until needed.

For the mousse

Crumble the blue cheese into a bowl and allow to soften. Heat the milk in a saucepan and pour over the cheese. Allow to cool a little before blending for a few seconds until combined. Pour back into the saucepan and warm sufficiently to melt the added gelatine. Whisk to dissolve, then strain through a fine sieve into a bowl and refrigerate. In a clean bowl, whisk the cream to soft peaks and then fold into the cheese mixture. Create a base for four ring moulds with clingfilm, then spoon enough mixture into each to the top. Chill to set.

For the biscuit

Preheat the oven to 160°C then mix the walnuts and flour in a blender, pulsing to achieve a fine powder. Whisk the butter then fold in the nut and flour mixture and combine. In a separate bowl, whisk the egg whites until blended but not peaking. Fold half into the nut butter mix, then the remainder. On a greased baking sheet or patisserie sheet, spread the mixture with a spatula to a 3mm thick even layer then, with a cookie cutter (the same diameter as the mousse moulds) make a sequence of imprints. Place the baking sheet in the oven for 20-30 minutes until evenly cooked and medium brown. Remove from the oven and re-cut the circular imprints whilst still hot. Allow the biscuits to cool.

To serve

Spoon a little pear purée on individual serving plates and swirl into a circle. Carefully remove the clingfilm base and run a knife around the inside edge of each mousse mould before easing the mousse out onto the biscuit in the centre of the purée. Top the mousse with a small quenelle of relish and garnish with some finely chopped and dressed salad leaf

Serves 4

Drink - Touraine Sauvignon 2008, France