RECIPE

PONQUÉ PEARS AND GINGER AND CARAMEL MOUSSE WITH RUM

Preparation

For ponqué

Put oven racks , one in the lower part and the other above. Heat oven to 350 ° F ( 180 ° C ) . Grease 3 round pans 22cm x 5cm and line the bottom with a circle of waxed paper .

In a large bowl mix flour, baking powder and salt. With mixer creme the butter and sugar on medium speed for 3 minutes. Add eggs one by one mixing well each. With low speed add the flour mixture , alternating with milk and beginning and ending with flour. Add the pears , ginger and vanilla and stir with a spatula.

Fill each mold and pair them with a spatula. Put 2 molds grid above and one below the remaining preventing one above the other . Bake rotating and switching sides each of the molds so that they cook evenly . The process takes about 35 minutes , test with a knife until it comes out clean.

For Candy

Fill a bowl with water and put in a brush. In a heavy bottomed small saucepan put sugar and lemon juice with water cup .

Put over medium heat and melt the brush clean the sides of the pot so that the sugar does not crystallize . Cook until it begins to brown , 5 to 8 minutes. Give laps to pot carefully so the sugar melts evenly .

Continue cooking until light caramel color and lower the heat to low , add the butter and stir with a wooden spoon , then slowly add the cream stirring gently until the caramel is smooth , about 2 minutes .

Remove from heat and add rum and salt. Let cool to room temperature.

For the whipped cream

Using mixer beat cream for 2 minutes at medium speed in a chilled metal container . Add sugar and raise the speed until peaks form and remain very thick .

To arm the ponqué

Place the first layer on the tray that will serve the ponqué , lining the edges with wax paper so it does not get dirty.

Place a thick layer of cream between each layer and cover the entire ponqué . Refrigerate for half an hour . Carefully pour the caramel over the edges and paste candied ginger . Refrigerate again until ready to serve.

For the candied ginger

Chop ginger into slices ½ cm wide. In a small saucepan combine 2 cups sugar with 3 of water and bring to a boil over high heat, add the ginger and reduce heat to medium. Cook for 45 minutes or until tender and water has evaporated.

Line a tin with greaseproof paper. Spread remaining cup sugar and spoon over gaps transfer ginger , stir to keep from sticking sugar and allow to dry for 2 hours .