White chocolate mousse with cranberry and pear

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.