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Ben Pen
White chocolate mousse with cranberry and pear
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Ingredients
Directions
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Boil 2 tablespoons of cranberries for about 5 minutes in a small amount of water. Drain and store to garnish.
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Heat the orange juice with the remaining cranberries, ginger, cinnamon, pear and 3/4 of the white caster sugar.
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Cook at a low setting for 5-7 minutes and allow to cool.
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Heat the cream and melt the chocolate. Allow to cool.
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Spread the cranberry-pear mixture over the glasses.
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Spoon the rest of the caster sugar through the kept cranberries.
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Fold the whipped cream through the chocolate cream and spread over the cranberry-pear mixture in the glasses.
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Put in the refrigerator for at least 2 hours (this can also be done a day in advance).
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Garnish with the sugared cranberries.
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Nutrition
770Calories
Sodium0% DV0g
Fat74% DV48g
Protein14% DV7g
Carbs25% DV75g
Fiber0% DV0g
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