Cranberry-Pear Mousse from Monday-to-Friday Cookbook by Michele Urvater
In a weak moment a while back, I invited a few people over for dinner in the middle of the week. On my way home from work, I realized I had forgotten to make dessert the night before, so I was goin...
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Cooking tools:
- Hand mixer
- Whisk
- Mixing bowl
- Blender
- Ramekin
- Spatula
- Measuring cup
Ingredients
- 2 cans (8 ounces each) pears packed in water or “lite” syrup
- 2 cups raw cranberries
- 2 tablespoons Cognac or Poire William
- 2 very ripe pears, preferably Cornice
- ⅔ cup sugar
- 4 egg whites or 1 cup heavy (or whipping) cream
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