Maple Mousse

with Roasted Apples, Pears and Baked-Smoked Pistachios

Put the granola at the bottom of a transparent glass, add the second layer that includes peeled Baked-smoked pistachios, chopped Baked pears and apples. Squeeze maple mousse from the pastry bag. Garnish with fresh mint and peeled Baked-smoked pistachios.

Mix chocolate, almond milk and maple syrup in a bowl. Warm the bowl in a saucepan with hot water and mix until smooth. Add the gelatin to the cold water. When the gelatin is hydrated and becomes spongy, remove it from the water and add to the chocolate blend. Cool the chocolate blend to 110 F (Fahrenheit).
Whip vegetable cream. Combine the chocolate blend with the cream and mix thoroughly. Pour the mass into a pastry bag. Put in the refrigerator for 5 minutes.

Baked Apples and Pears

Apples 250g
Pears 250g

Remove the core of apples and pears, and then roast them at 360 F (Fahrenheit) for 12 minutes. Let them cool down.