Bavaroise with pears and chocolate sauce

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Ingredients

Serves 6:

• 2.2 lbs (1 kg) of pears
  
• ½ C (125 g) of sugar
  
• 4 gelatin sheets
  
• 1 liqueur glass of pear eau de vie or wilhemine
  
• ¾ C (2 dl) of liquid cream

Chocolate sauce:

• 9 oz (250 g) of chocolate
  
• ½ glass of water
  
• ¾ C (2 dl) of crème fraiche
  
• 2 tbsp (30 g) of butter
  
• ¾ C (2 dl) of water

Preparation

Preparation of ingredients:

• Peel and remove seeds from pairs and cut into quarters.
  
• Put them in a bowl with half of the sugar and let them sit for 30 minutes, cover bowl with a plate.
  
• Soften gelatin sheets in a bowl.
  

Preparation :

• Mix pears and add remaining sugar.
  
• Drain gelatin sheets, squeeze in hands and add to fruit puree and glass of liqueur.
  
• Whip cream until very stiff and fold it into pear puree.
  
• Pour into a mold and refrigerate for 6 hours or in a very cool room.
  

Chocolate sauce:

• Gently melt chocolate with water in a saucepan, stirring from time to time.
  
• Add water, crème fraiche and butter, whip energetically for 2 minutes before serving.
  
• Unmold on a serving platter after having dipped the mold in warm water for a second.
  
• Pour chocolate sauce over dessert and serve immediately.