Ingredients:
For the Spiced Pear Compote:
2 large Bosc pears, peeled and finely diced
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 tbsp lemon juice
For the Hibiscus Velvet Mousse:
1/2 cup heavy cream (for infusion)
2 tbsp dried hibiscus flowers
6 oz white chocolate, finely chopped
1 cup heavy cream, chilled (for whipping)
1 1/2 tsp unflavored gelatin powder
2 tbsp cold water
For the Hibiscus Glaze:
1/2 cup hibiscus tea (concentrated)
1/3 cup granulated sugar
1 tsp cornstarch
1 tsp lemon juice
For Garnish (optional):
1 fresh pear, thinly sliced
Dried hibiscus petals, crushed
Directions
Combine diced pears, sugar, cinnamon, ginger, and lemon juice in a saucepan over medium heat. Simmer for 10 to 12 minutes until pears are soft and liquid has reduced to a thick syrup. Freeze in small disc molds for 2 hours.
Bloom the gelatin in 2 tbsp cold water.
Heat 1/2 cup heavy cream with dried hibiscus flowers until simmering. Remove from heat, cover, and steep for 10 minutes. Strain the pink cream through a fine sieve into a bowl, discarding the flowers.
Reheat the hibiscus cream slightly and stir in the bloomed gelatin until dissolved. Pour over the white chocolate and whisk until smooth. Cool to room temperature.
Whip the remaining 1 cup of cold heavy cream to medium peaks. Gently fold into the hibiscus-chocolate mixture.
Fill silicone dome molds halfway with the mousse. Press a frozen spiced pear disc into the center and cover with more mousse. Freeze for at least 6 hours.
To make the glaze, whisk hibiscus tea, sugar, and cornstarch in a small pan. Bring to a boil, whisking constantly until thickened and clear. Stir in lemon juice and let cool until lukewarm.
Unmold the frozen domes and place on a wire rack. Spoon the glaze over each dome to create a smooth, velvet-like finish.
Refrigerate for 1 hour to set before garnishing with a pear slice and crushed petals.
Nutritional Info (per serving, serves 6)
Calories: 390
Protein: 4g
Carbohydrates: 41g
Fat: 24g
Fiber: 2g
Sugar: 37g
Sodium: 60mg