Pear Mousse

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Heavy Cream
Pear Puree10% sugar
Egg Yolks
Granulated Sugar
Pear Liqueur
Scaled ingredient total2,244 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.Whip the cream to soft peaks and set aside.
  3. 3.Make a crème anglaise with the puree, egg yolks, and sugar. Add the bloomed and drained gelatin and whisk to dissolve.
  4. 4.Strain through a fine-mesh strainer. Cool to about 65°F (18°C), or until slightly thickened.
  5. 5.Stir in the liqueur.
  6. 6.Fold in the whipped cream.

U of M Equivalency

XX Weight = XX Volume = XX Each

If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.

Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each

Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$2.7692
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Pear PureeThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2539
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Pear LiqueurThis ingredient is not yet set with a purchase cost and unit—
Total Yield2,244 g
Total Cost$3.0231
Cost Per G:$0.0013

Partial estimate; unpriced ingredients are excluded. 31% of ingredient weight is priced.

5 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Pear Puree: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size
  • Pear Liqueur: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 7 connected
!Pear PureeAdd nutritional data1000 g›✓Heavy CreamCream, heavy530 g›✓Egg YolksEgg, yolk, raw, fresh300 g›✓Granulated SugarSugars, granulated175 g›!WaterAdd nutritional data120 g›!Pear LiqueurAdd nutritional data95 g›!Gelatin SheetsAdd nutritional data24 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories150

% Daily Value*

Total Fat 12g
15%
Saturated Fat 6g
30%
Cholesterol 170mg
56%
Sodium 10mg
0%
Total Carbohydrate 9g
3%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 3g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 45% mapped. Scaled batch: 3421 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details