White Chocolate and Pear Mousse
3 tablespoons unsalted butter
3 ripe pears, cored, peeled, and sliced
cup granulated sugar
10 ounces best-quality white chocolate, broken into small pieces
6 large eggs, separated
Fresh mint sprigs, for garnish
Add the pear slices and saute until somewhat mushy, about 15 minutes.
Remove the pears from the heat and place in a food processor fitted with the steel blade.
Add the Poire Williams and puree until smooth. Set aside.
Fill the goblets with the remaining mousse.
Chill in the refrigerator until set, at least 2 to 3 hours.