Chestnut Mousse with Glazed Williams Pear

For the chestnut mousse, mix all ingredients well until the powdered sugar has dissolved and a creamy mass is formed.

Pour into a 0.5 L iSi device. Screw on an iSi cream capsule and shake vigorously. Chill in the refrigerator for 1-2 hours.

For the glazed Williams pear, bring white wine to a boil with powdered sugar, pear brandy, pulp of half a vanilla bean and butter.

Add the pears and cook over medium heat until firm to the bite. Serve one cold or lukewarm pear per portion with chestnut mousse and cranberry jam.

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