Orange Chocolate Mousse with Poached Riesling Pear

A bean recipe for every taste:

*6-8 people Beat egg yolks and eggs in a baking bowl over a water bath until creamy.

Melt the cooking chocolate in a water bath and stir into the egg – foam. Add the orange juice and zest, Grand Marnier, Cointreau. Allow the gelatine to melt and stir into the cream. Lightly beat the whipped cream and gently mix in a little at a time. Cover the mousse and refrigerate for 2 hours.

Make a light caramel with the sugar and Riesling. Stir in the butter. Add the pears and all the remaining ingredients and steam in the stove at 170 °C for 25 to half an hour. Add the pear brandy at the end.

The menu Thai chicken broth with crayfish tails, lemongrass and coconut milk Peppered fillet of salmon trout with Sichuan pepper and carrot-ginger jus Two kinds of “Osterberger” lamb with artichoke hearts-bean vegetables and casserole of potatoes and goat cream cheese Orange-chocolate mousse with poached Riesling pear Beer pralines

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