Asian Pear & Oolong Mousse Cake

POACHED PEARS

In a saucepan, combine sugar & water, bring water to boil & stir until sugar dissolved. Remove from heating, put in the pears & the infuser containing oolong tea. Leave to stand for 3-5 min then remove tea infuser but leave pears to stand for at least 1 h. Drain the pears & reserve the syrup.

BROWNIE:

Preheat oven to 190C & line a parchment paper on a 8" square pan. Melt chocolate & butter over simmering water, stir until smooth. In a mixing bowl, whisk egg yolks with 20 g sugar until light & creamy, fold in the chocolate butter.In another bowl, whisk egg whites with remaining sugar to soft peaks, fold in chocolate batter. Sift in the flour & add the pecan nuts, fold until combined. Pour into the prepared pan & bake for 18-20 min.

OOLONG MOUSSE:

Combine oolong tea & milk in a saucepan, bring the milk to boil then keep it simmering for 3-5 min, remove tea leaves. Add in the bloomed gelatine & stir until dissolved. Add in melted chocolate & stir until smooth. In a mixing bowl, whisk egg yolks with sugar over simmering water until pale & creamy. Pour in the chocolate milk & stir until smooth. Fold in the whipped cream until smooth.

ASSEMBLING:

Remove the brownie & place it at the bottom of a 8" square mousse ring. Brush generous amount of oolong syrup on the brownie. Pour the oolong mousse over the brownie, arrange the pears evenly over the mousse, refrigerate to set. Pour the jelly on top & refrigerate to set. Carefully remove the cake from the mousse ring, cut into 10 entremets & decorate with fruits.