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The ingredient of Chocolate Mousse in the same way as Pears Baked in Rooibos Jelly Tea
- 4 1/4 cups water
- 1 tablespoon tea Rooibos
- 4 cups sugar
- 1 pinch vanilla sugar
- 1/2 teaspoon ginger
- 2 pectin sachets of
- pears to taste, Depends roughly the number of people to minister to and must be neither too times nor too green
- 9/16 pound chocolate tablet for cooking
- 9/16 cup margarine
- 6 eggs
- 7/8 cup brown sugar
The instruction how to make Chocolate Mousse in the same way as Pears Baked in Rooibos Jelly Tea
- Make a normal tea allowing the water to boil then add the tea.
- Let it rest for a few minutes, then strain and let it cook until it boils again.
- Add the pectin, mix well and then add both sugars and the ginger powder.
- Peel the pears, leaving behind only the stem and dip in the tea. Let they coke until the water gets the consistency of jam (about 15 minutes), or remove the fruit as soon as cooked but keep stirring.
- Remove the pears and set aside and keep the jam in previously sterilized jars.
- In a bowl, place the chocolate and butter and melt in a double boiler, stirring constantly.
- Separate the yolks from the whites and beat the egg yolks with the sugar. Add the chocolate mixture gradually and in a wire and keep stirring. Remove from heat and reserve.
- Beat the egg whites and involve gently and without beating to the previous mixture.
- Keep then in the fridge at least 2 hours.
- Serve the pears with the jam, chocolate mousse and decorate to taste (I decorated with dried tea flowers and a sprig of chocolate mint).