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1
Set up an ice bath in a large bowl.
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2
Measure the eau-de-vie into a small bowl and sprinkle the gelatin over it.
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3
Put the pear puree and the vanilla seeds and pod in a saucepan.
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4
Bring to a simmer over medium heat.
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5
Stir in the milk powder and bring to a boil, whisking to make sure the milk doesnt clump.
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6
Whisk the yolks with the 1 tablespoon sugar in a medium bowl.
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7
When the pear puree is boiling, slowly pour about half into the yolks and whisk for about 1 minute to temper them (keep the pan off the heat while you do this).
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8
Then scrape the yolks into the saucepan and cook over medium heat, stirring pretty much constantly, until the sauce reaches 180F.
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9
Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, youre very close to the right temperature.
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10
Strain the sauce into a medium bowl and set into the ice bath.
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11
Microwave the eau-de-vie and gelatin for 30 seconds or heat gently in a saucepan until melted.
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12
Stir into the pear sauce and let cool to room temperature.
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13
Whip the cream to medium peaks.
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14
Put the egg whites in the bowl of a standing mixer fitted with the whisk.
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15
Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
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16
The whites will look frothy but still a bit wet.
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17
Turn the speed up to medium and add 2 teaspoons of the sugar.
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18
Beat until the whites have body and are just shy of having soft peaks.
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19
Add the remaining 2 teaspoons sugar and continue beating until the whites have formed firm peaks.
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20
Fold the cream into the pear sauce, then fold in the egg whites.
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21
If you are making the chocolate-pear cake, use the mousse while it is at room temperature.
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22
Spoon leftovers into small bowls, cover with plastic wrap, and refrigerate for up to 3 days.
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23
If you are serving the mousse on its own, spoon it into 6 to 8 small bowls or ramekins, cover with plastic wrap, and chill for at least 2 hours before serving.
