| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Jude3 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Greggs Chocolate Mousse mix |
| 400 |
g |
Chocolate Sponge |
| 50 |
g |
Butter |
| 20 |
g |
Icing sugar |
| 5 |
|
Pears peeled; cut into quarters |
|
|
; and deseeded |
|
|
Strawberries |
| 4 |
|
Cutter/moulds cut from clean plastic; (approximately 6cm |
|
|
; squeeze bottles, high and 6cm in |
|
|
; diameter) |
INSTRUCTIONS
Place the pears on an oven rack, brush with butter and sprinkle with
icing sugar.
Roast in the oven at 180 C for about 30 minutes.
Make up the chocolate mousse accordingly to the instructions on the
packet.
Using your made cutter, cut a round from the sponge then slice into 3
layers, approximately 1 cm thick.
Lightly oil the inside of the cutter and stand on a plate.
Place once circle of cake in the bottom of the cutter.
Spoon approximately 2 tablespoonsful of the mousse into the cylinder.
Lay another piece of sponge on the mousse.
Place more mousse in the cylinder and top of with the third piece of
sponge.
Make three more.
Place in fridge for about 30 minutes to set.
To serve gently push the sponge and mousse from the cylinder and
arrange with a salad of roast pears and strawberries.
Sprinkle with icing sugar and garnish with whipped cream.
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