It is an eggless mousse. Since many people are not so comfortable to eat raw eggs, a recipe like this is a great alternative and I can assure you, it is a wonderful end of a dinner.
400 g pears
4 tbsp sugar
100 ml water
1 vanilla pod
2 tbsp pear schnaps
4 gelatine leaves
100 ml double cream
Wash and quarter the pears, get the middle out and peel them.
In a casserole simmer the pears with the water, sugar and vanilla seeds for 20 minutes until very soft. If there is still liquid in the pot, cook until the liquid is gone without a lid.
Soak the gelatine leaves in water, squeeze the water out.
Add the pears with the schnaps into a high bowl and take a stick blender and make a puree. Back into the pot and add the gelatine to the hot mixture to dissolve it.
Taste it if its sweet enough. Cool it down.
Beat the double cream until stiff and fold it into the mix.
Let it set in the fridge for 4 hours minimum.
This pear mousse was served with a bit of Battenberg cake Halloween edition :-)