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Saturday 21st April 2007

Honey and Saffron, White Chocolate ‘Mousse’ Pot with Pears

To be honest it took me quite a while to decide what flavoured mousse I would make for this round of Hay hay it’s Donna Day which is hosted by the lovely Helene who won last months cheesecake edition.

Honey and Saffron, White Chocolate Mousse Pot with Pears

After I had composed my idea, a Honey and Saffron flavoured version of Donna’s Original Recipe, I knew I had to go about getting some more saffron as a risotto we had recently had emptied my supply. So off I went to my local farmers market, only to find the man who usually sells me his saffron products was missing this week, bother!
Perhaps my idea is not meant to be I thought to myself, however I had remembered seeing his products at one of our better local supermarkets, so around and around the aisles I went searching, and still no luck, time was running out, was I going to find my beloved saffron or not.

Honey and Saffron, White Chocolate Mousse Pot with Pears

Then Thursday arrived and I still had not made my contribution, I was getting a little flustered…
Thankfully my hero (my hubby) commutes into the “big smoke”, the Garden city of Christchurch everyday. He popped into RareFare and saved the day, struck gold returning home with my precious little packets of “Crocus Sativus”
Thank goodness! My mousse was to be created after all.

saffron

I also think this idea would be perfect for Barbara’s “Taste of Yellow” with it’s soft yellow hue from the delicate red threads and as the use of Saffron has a long history in traditional healing, even modern medicine has discovered Saffron to have anti carcinogenic or cancer-suppressing properties. I am planning to make a second ‘Taste of Yellow’ offering in the next couple of weeks however.

Honey and Saffron, White Chocolate Mousse Pot with Pears

I followed roughly half Donna Hay’s recipe as Barbara did and I have to say that the recipe is really more a chocolate pot than a mousse, as it is not as light and airy like what you expect in a mousse made with whipped egg whites.

Honey and Saffron, White Chocolate Mousse Pot with Pears

  • Honey and Saffron, White Chocolate ‘Mousse’ Pot with Pears
  • A pinch of saffron threads
  • 1 and 1/2 tablespoons of hot water
  • 1 teaspoon of gelatin powder
  • 3 oz of white chocolate, chopped
  • 1 cup of cream
  • 2 tablespoons of honey (I used creamed clover)
  • 2 pears, cored and sliced
  • The juice of 1 lemon
  • 1 oz of extra white chocolate, chopped for garnishing
  1. Place the saffron and water in a bowl and let stand to infuse for a couple of hours.
  2. Sprinkle the gelatin over it and let stand again until the gelatin absorbs all the water.
  3. Place 3 oz of the chocolate and cream in a saucepan over medium-low heat.
  4. Stir until the liquid is completely smooth and the chocolate is fully incorporated.
  5. Add the gelatin mixture and stir for 1 minute to dissolve.
  6. Remove pan from heat and pour the mixture into a bowl, beat well for 3 minutes or until the mixture has cooled.
  7. Pour the mixture in 4 small petite pots or ramekins and place in the refrigerator for 1 hour or until set.
  8. Place your petite pot onto a small serving plate with several slices of fresh pear that have been drizzled with lemon juice to prevent them discolouring, this also helps balance the richness with a little acidity.
  9. Garnish the top of the pots with the extra chopped white chocolate and a couple of saffron threads as desired.
  10. Serves 4

Honey and Saffron, White Chocolate Mousse Pot with Pears

Update: We enjoyed the mousses after our lunch today (Saturday). They had the most deliciously creamy smooth texture and were beautifully rich, which made pear slices drizzled with lemon a perfect accompliment. The small 100ml petite pots I used were just the right size as J and I both agreed we wouldn’t have wanted anymore.

Honey and Saffron, White Chocolate Mousse Pot with Pears

Enjoy!
Bron

23 comments »

  1. Looks totally delicious Bron! The saffron touch is great.

    bea at La tartine gourmande — Saturday 21st April 2007 1:16 am

  2. Beautiful, Bron - I love recipes with pears.

    Patricia Scarpin — Saturday 21st April 2007 1:24 am

  3. Absolutely decadent! looks pretty moussy to me!

    Helen — Saturday 21st April 2007 6:15 am

  4. I don’t need to wait for the verdicts–they were fabulous, right? The interplay between the honey and the saffron must have been lovely, just like your photos.

    Susan from Food — Saturday 21st April 2007 8:01 am

  5. Gorgeous, Bron - just gorgeous!

    gilly — Saturday 21st April 2007 9:30 am

  6. You never cease to amaze, I wouldn’t have ever thought of that combination, but I know I would devour it if it was placed in front of me!

    Brilynn — Saturday 21st April 2007 11:55 am

  7. Absolutely gorgeous! Chocolate pot or mousse, I don’t think I care a smidge about the dessert catagory so long as I can have a bit all to myself :D

    Ellie — Saturday 21st April 2007 12:02 pm

  8. Oh my God!

    barbara — Saturday 21st April 2007 7:21 pm

  9. Friggin’ brilliant mate! Thanks for playing.

    barbara — Saturday 21st April 2007 7:21 pm

  10. Inspired and inspiring! Your photo of saffron on the white background is truly great.

    Paul — Saturday 21st April 2007 10:22 pm

  11. That is really divine! I’m always thrilled by the way you frame up your photos and is one is excellent.

    Tanna — Sunday 22nd April 2007 5:54 am

  12. WOW!!! It looks wonderful, Bron!!

    arfi — Sunday 22nd April 2007 2:45 pm

  13. great flavours going on there.Love the way you have sliced that pear and of course the texture of the mousse looks fantastic.

    Kate — Sunday 22nd April 2007 6:16 pm

  14. Merci Bea, the saffron certainly makes it quite special

    Hi Patricia, thank you, I love pears too

    Thank you Helene and thank you for such a lovely theme

    Hi Susan, thank you so much for you kind comments, they were lovely indeed

    Merci Gilly

    Thanks heaps Brilynn, it’s a great combination

    Hi Ellie, thank you

    Barbara you’re far too kind! Thanks HEAPS, I love playing!

    Cheers Paul!

    Hi Tanna, thank you so much hun.

    Arfi! Thank you!

    Thank you Kate!

    Merci, Merci, Thank you so much everyone for your kind words! I love receiving your comments.

    bron — Sunday 22nd April 2007 10:35 pm

  15. Woaw ! Cette mousse est irr├ęsistible et les photos un vrai bonheur pour les yeux.

    One word: wonderfull. I love such mousse and your pictures are simply perfect.
    I love your blog.

    verO

    verO — Monday 23rd April 2007 3:01 am

  16. Do that to me one more time… (the song, you know it) :) Bron, I am not a chocolate lover but this dish looks so good that it can make a girl (or boy) seriously question their lack of loyalty to this sensual food/ingredient.

    Cynthia — Monday 23rd April 2007 1:02 pm

  17. This must taste marvellous! Like a symphony in your mouth! I love the way you put things together :)

    joey — Tuesday 24th April 2007 1:14 am

  18. Ohhhh yummy. What a great and unique flavor combination.

    peabody — Tuesday 24th April 2007 9:03 pm

  19. Oh WOW! The texture of theat mousse on the spoon looks just phenomenal. What truly stunning photos and what a lovely combination of flavours. Thanks also for alerting me to the Taste of Yellow event - I definitely want to participate…

    Jeanne — Wednesday 25th April 2007 2:31 am

  20. Your pictures should be against the law. The one of the spoonful of mousse is mouth watering.

    cheryl — Thursday 26th April 2007 3:04 am

  21. That is beautiful and ingenious. I love the idea of using saffron in a dessert mousse.

    Jenn — Friday 27th April 2007 10:42 am

  22. The beauty, the simplicity, and the creativity of your recipes never ceases to amaze and inspire me. In this case, I love the subtle yet sublime effects the honey and the saffron have against the white chocolate “canvas”. I can’t *wait* to try this one in my kitchen.

    Dolores — Friday 27th April 2007 1:22 pm

  23. Wow. And amazing dessert, gorgeous pictures, and a lovely site. I love saffron, and what a great idea to have it in this mousse. Mmmmmm….

    kellypea — Saturday 28th April 2007 8:54 pm

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