White chocolate mousse with cranberry and pear

Name: white chocolate mousse with cranberry and pear
Total time: 25 min
Yield: 4
Ingredients: 250 gram cranberry; 1 orange; 1 teaspoon ginger root; 1 mespoint ginger powder (djahé); 0.5 teaspoon cinnamon powder; 2 pears; 100 gram white caster sugar; 200 milliliters cooking cream; 250 gram White chocolate; 200 milliliters whipped cream

Ingredients

250 gram cranberry
1 orange
1 teaspoon ginger root
1 mespoint ginger powder (djahé)
0.5 teaspoon cinnamon powder

2 pears
100 gram white caster sugar
200 milliliters cooking cream
250 gram White chocolate
200 milliliters whipped cream

Directions

Boil 2 tablespoons of cranberries for about 5 minutes in a small amount of water. Drain and store to garnish.
Heat the orange juice with the remaining cranberries, ginger, cinnamon, pear and 3/4 of the white caster sugar.
Cook at a low setting for 5-7 minutes and allow to cool.
Heat the cream and melt the chocolate. Allow to cool.
Spread the cranberry-pear mixture over the glasses.
Spoon the rest of the caster sugar through the kept cranberries.
Fold the whipped cream through the chocolate cream and spread over the cranberry-pear mixture in the glasses.
Put in the refrigerator for at least 2 hours (this can also be done a day in advance).
Garnish with the sugared cranberries.