Yogurt mousse with caramelized pears

Music

1. Place the butterfly in the glass and add the 200 ml of cold whipping cream and the 20 g of sugar. We schedule it during 30 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it for 30 seconds and if it needs more time we beat it for another few seconds, but without going overboard because it can be cut. Scoop out the cream and set aside in a cold place.

2. Wash, peel and cut the pears into pieces. We put everything in the glass and program during 10 minutes at varoma temperature at speed 1. 

3. Add 4 tablespoons of sugar and a level teaspoon of cinnamon powder. we programmed it 5 minutes at varoma temperature at speed 1. Finished, we take the pear out of the glass and let it cool.

4. Prepare the egg whites until stiff: clean the glass, place the butterfly and add the 4 egg whites with a pinch of salt. We schedule it during 6 minutes at speed 3,5.

5. In a large bowl, we are preparing the mousse mixture (the pear must be cold). Add the 4 natural sweetened yoghurts and stir to lighten in the form of a cream.

6. Add the whipped cream and mix gently so that the volume does not drop. Add the caramelized pear and mix.

7. Add the beaten egg white and mix slowly and carefully so that the volume does not drop. Serve in individual portions and let cool until serving time.