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1
To make the frozen mousse, spread the 3/4 cup (150 g) granulated sugar in an even layer in a medium heavy-bottomed skillet or saucepan.
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2
Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but dont stir.
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3
Cook over medium heat, without stirring, until the sugar dissolves, swirling the pan if the sugar clumps or begins to brown unevenly.
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4
When the caramel turns dark amber in color and begins to foam a bit, remove the pan from the heat and immediately add the remaining 1/4 cup (60 ml) water.
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5
The caramel will bubble up vigorously, then the bubbling will subside.
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6
Stir with a heatproof utensil until any hardened bits of caramel have completely dissolved.
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7
In a stand mixer fitted with the paddle attachment, beat together the egg yolks and the 2 tablespoons (30 g) brown sugar on high speed until light and fluffy, about 5 minutes.
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8
With the mixer running on high speed, slowly drizzle the warm caramel in a thin stream into the yolks, being careful to avoid pouring it on the beater (the beater will fling the caramel onto the sides of the bowl, where it will stick).
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9
Add the vanilla and 1/4 teaspoon salt and continue to beat until the mixture has completely cooled.
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10
In the stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it forms soft peaks.
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11
Fold the whipped cream into the caramelegg yolk mixture.
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12
Transfer the mousse to a shallow container, cover, and freeze until firm, at least 8 hours, preferably overnight.
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13
To make the salted almonds, preheat the oven to 350F (175C).
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14
Line a baking sheet with parchment paper or a silicone baking mat.
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15
In a medium skillet, heat the 1 tablespoon water and 1 tablespoon granulated sugar over medium heat, stirring to dissolve the sugar.
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16
Remove from the heat and mix in the almonds, stirring until well coated.
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17
Gently stir in the 1/2 teaspoon flaky salt.
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18
Spread the almonds on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes.
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19
Let cool completely.
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20
For the pears and chocolate sauce, increase the oven temperature to 400F (200C).
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21
In a shallow baking dish, toss the pears with the sherry and 1/4 cup (60 g) brown sugar.
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22
Cover with aluminum foil and bake until the pears are tender (a sharp paring knife inserted into the center meets no resistance), 30 to 45 minutes.
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23
Pour the hot juices from the pears into a small bowl.
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24
Immediately add the chocolate and stir until completely melted and the sauce is smooth.
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25
To serve, cut the pear quarters lengthwise into 1/2-inch (1.5-cm) slices.
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26
Divide the slices among 8 individual serving bowls.
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27
Spoon a mound of the frozen caramel mousse over or next to the pears, drizzle with chocolate sauce, and sprinkle with salted almonds.
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28
The mousse can be frozen for up to 1 month, if well covered.
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29
The almonds will keep for 1 week, stored in airtight container at room temperature.
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30
Leftover chocolate sauce can be covered and kept in the refrigerator for up to 5 days.
