Here's mine, at the last minute
Pear Ginger Mousse with Candied Fennel
<b>Ingredients:</b>
1 tablespoon butter
2 pears, peeled, cored and chopped (about 1 1/4 cup)
1 tablespoon fresh ginger, minced
3 tablespoons agave syrup (Xagave)
1/4 cup brandy
2/3 cup whipping cream
1/2 fennel bulb
1/2 cup water
1/4 cup agave syrup (Xagave)
<b>Directions:</b>
In a skillet, melt butter. Add ginger, pears, and agave syrup. Cook, stirring occasionally, for about 5 minutes or until the pears are tender. Add 1/4 cup brandy and blend into a puree. Strain if necessary.
Whip the cream to soft peaks and fold into the pear puree. Refrigerate for a few hours or overnight.
Slice fennel into thin rounds on a mandoline. Place into a saucepan, cover with water. Bring to boil and simmer for a few minutes, then drain. Return to the saucepan. Add water and agave syrup and simmer for about 10-15 minutes. Cool.
Arrange the pear ginger mousse in the individual serving bowls or glasses and add the candied fennel on top.
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