Sunday, October 14, 2012


Recipe by Herve This & Heston Blumenthal
4 servings
  • 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
  • 1 cup (240 ml) water
  • 4 tbsp sugar, optional
  1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
  2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
  3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
  4. Divide into four serving cups and serve immediately.

Pear Crisp

5 Hard Pears, Peeled, Cored and sliced.  
1 tsp.  Ground Cinnamon
¼ c. Pecan Pieces
2 tsp. Lemon Juice

1 C. Blanched Almond Flour
1 C. Oats (Gluten Free if allergic)
1 ½ tsp. Ground Cinnamon
½ tsp. Salt
¼ C. Pecan Pieces
¼ C.  + 1 TBS. Local Raw Honey
2 TBS. Coconut Oil
1 tsp. vanilla
1 Egg White

Preheat oven to 350˚ degrees.

To make filling:
Peel, core and slice (not too thin) 5 pears and put in a medium sized bowl.  Pour cinnamon, pecans, and lemon juice on top of pears. Mix until evenly distributed. Now pour them into a greased pan. I use a tart pan or pie pan but you can use an 8x8 pan too.  Set aside.

To make topping:
Combine almond flour, oats, cinnamon, salt and pecans in a small bowl and set aside. In another small bowl mix together honey, coconut oil, vanilla, and egg white. Next mix the wet and dry ingredients together until well combined.

Pour the topping mixture over the pears. With your hands make sure it is evenly distributed over the top.

Bake in a 350˚ degree oven for 30-35 minutes or until pears are easily pierced with fork and topping is golden brown. If your topping browns up too quickly put a piece of foil over the top until it is done baking.

This is dessert is delicious. The pears are perfectly cooked. Not hard or mushy. The topping is sweet and a little chewy.  

via Kelly, from polkadotpixies