Caramelized Pears and Charlevoix Origin Cheese Mousse

Ingredients for 4 people

• 150 g of L'Origine de Charlevoix cheese
• 2 Williams pears, peeled and cubed
• 3 eggs
• 2 x 100g sugar
• 250 g of mascarpone
• 100 ml of 35% whipping cream
• 30 g butter
• 1 pinch of salt

Preparation

1. In a heavy-bottomed pan, make a dry caramel: place 100g of sugar in the pan and let it melt without stirring. As soon as it turns an amber color, stir with a silicone spatula to homogenize the caramel.
2. Over low heat, add the butter while mixing, then the cream.
3. When the mixture becomes smooth and homogeneous, add the pears, then cook for about 10 minutes over low heat, until the pears are soft.
4. Melt the L'Origine de Charlevoix cheese.
5. Separate the eggs. Beat the yolks with 80g of sugar. Add the mascarpone and then the melted cheese.
6. Beat the egg whites until stiff, adding 20g of sugar at the end.
7. Using a spatula, gently fold the whipped egg whites into the previous mixture.
8. Place a layer of caramelized pears in verrines, then a layer of cheese mousse, and so on.
9. Let it cool for a few hours before serving.