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Pear Mousse recipe from Ruth Fehr

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Pear Mousse
Serves 4

2 cups unfiltered apple juice or pear juice
2 teaspoons agar agar
2 ripe pears
1 cinnamon stick
3 tablespoons roasted almond butter

1. Place the apple juice in a pot. Add the agar agar. Set it sit for about 15 minutes to allow the agar agar to dissolve.

2. In the meantime, peel the pears and core them. Cut the into chunks. Add them to the pot together with the cinnamon stick. Bring it to a gentle boil, then bring it down to simmer. Let it cook for about 30 minutes till the pears are soft and the agar agar has dissolved completely. To check if agar agar is dissolved stir it with a wooden spoon, nothing gets attached to the spoon. Remove the cinnamon stick.

3. Let it cool at room temperature for about 15 minutes. Then place it in the refrigerator to set. About 30 minutes.

4. Once set, puree it using a blender. Add the almond butter. Puree it once again till it has a mouse consistency. You may add a bit of maple syrup if it is not sweet enough.

5. Serve it in nice tall glasses and top it with berries. Can dust a bit of dark chocolate.

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