Ingredients
2 large Anjou pears, peeled and finely diced
1/4 cup wildflower honey
1 tbsp fresh lemon juice
6 large fresh sage leaves
1/2 tsp vanilla bean paste
1 pinch sea salt
1 cup heavy cream
8 oz high-quality white chocolate, finely chopped
3 sheets gold-grade leaf gelatin (or 1 1/2 tsp powdered
gelatin)
1 1/2 cups heavy cream, chilled (for whipping)
1/4 cup powdered sugar
1/2 tsp dried sage, ground to a fine powder
1 cup granulated sugar
1/2 cup water
1/2 cup light corn syrup
1/3 cup sweetened condensed milk
4 sheets gold-grade leaf gelatin
6 oz white chocolate, chopped
1 drop silver or pearl-grey food coloring gel
1 pinch edible silver luster dust
1/4 cup toasted hazelnuts, finely crushed
1/4 cup fresh pomegranate arils
6 small fresh sage leaves, flash-fried or sugared
1 tbsp wildflower honey
1 tsp edible silver leaf
Directions
In a small saucepan, combine the diced pears, honey,
lemon juice, and the 6 large sage leaves.
Simmer over medium-low heat for 12–15 minutes,
mashing the pears slightly with a fork, until the liquid has
reduced to a thick, jam-like consistency.
Remove from heat, stir in the vanilla bean paste and sea
salt. Discard the sage leaves and let the pear compote
cool completely.
Bloom the 3 gelatin sheets for the mousse in a bowl of
cold water for 5–10 minutes.
In a small saucepan, heat 1 cup of heavy cream and the
ground sage until it just begins to simmer.
Pour the hot cream over 8 oz of chopped white chocolate
in a heat-proof bowl. Let sit for 2 minutes, then whisk
until smooth.
Squeeze excess water from the bloomed gelatin and
whisk it into the warm ganache until fully dissolved. Let
the mixture cool to room temperature.
In a chilled bowl, beat the 1 1/2 cups of cold heavy
cream and powdered sugar until soft peaks form. Gently
fold the cooled sage ganache into the whipped cream.
Fill silicone "pebble" or semi-sphere molds halfway with
the mousse. Place a small spoonful of the pear compote
into the center of each.
Top with the remaining mousse, smooth the surfaces,
and freeze for at least 6 hours or overnight until
completely solid.
For the mirror glaze, bloom 4 gelatin sheets in cold water.
In a saucepan, bring sugar, water, and corn syrup to a
boil. Remove from heat and stir in the squeezed gelatin
and condensed milk.
Pour the hot liquid over the remaining white chocolate.
Add the silver coloring and luster dust, then blend with an
immersion blender until perfectly smooth. Let the glaze
cool to 90°F.
Place the frozen mousse bombs on a wire rack over a
tray. Pour the silver glaze over the bombs in a slow,
steady stream until fully coated. Let set for 5 minutes.
Carefully transfer the glazed bombs to a serving plate.
Garnish with crushed hazelnuts, pomegranate arils, and
the silver leaf.
Finish with a small sage leaf on each and a final,
delicate drizzle of wildflower honey.
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