Recipe: Pear Mousse Terrine
Posted by Chef Jim on April 15, 2010
Here’s what you need:
2 cups pureed pears
1/8 tsp. salt
1 cup confectioner’s sugar
2 Tbsp. unflavored gelatin*
6 Tbsp. cold water
2 Tbsp. lemon juice
2 cups low fat whipped topping
*Be sure to measure the gelatin. Packaged powdered gelatin varies in volume and you want to be as accurate as possible.
Here’s how to make it:
Combine pear, salt and confectioner’s sugar and set aside. Remove 1/4 cup of the pear puree mix and heat to a simmer, placing remaining pear mixture in the refrigerator to firm up. Combine gelatin and water and mix well and dissolve in heated pear puree. Remove chilled pear mixture and add lemon juice and stir until well combined. Add the gelatin mix and whip until thickened but not stiff. Fold in low fat whipped topping and pour into a mold, cover and freeze until solid.
To serve, remove mold from freezer and place upside down on a serving tray. Place a wet hot towel on top of the mold to help loosen the terrine. Slice to serve.
Nutrition Information:
Total Fat: 4 g Saturated Fat: 0 g
Cholesterol: 50 mg Sodium: 219 mg
Carbohydrates: 32 g Fiber: 1 g
Protein: 6 g Calories: 192
Tags:Desserts, Heart-Healthy recipes, Mousse, Pears
Filed Under: Recipes
