FRIJE

Instructions

• 1.   Put the cornstarch in a saucepan and pour in the plant-based milk while whisking.
  
  Cook over medium heat, continuing to stir until the mixture thickens. Stop cooking when all the liquid is completely absorbed.
  
  Off the heat, add the hazelnut puree while stirring well, then let this hazelnut cream cool.
  
  Cut all the hazelnuts in half and set aside.
  
  Cut the pears, remove the seeds, and reduce them to the finest possible puree using a food processor (or, if not available, by mashing them well with a fork).
  
  In pretty glasses (not too large) or verrines, layer the different preparations as follows:
  
  hazelnut cream (about 60 g)
  pear mousse (about 40 g)
  ½ hazelnuts (about 10 g)
  hazelnut cream (about 40 g)
  pear mousse (about 40 g).
  Place in the refrigerator for 1 hour to cool the cream.
  
  When ready to serve, melt the chocolate over low heat in a saucepan and pour a spoonful over each verrine, or, according to taste, prefer to sprinkle a spoonful of ground hazelnuts.

Notes & Suggestions

• You can optionally add more personality to your verrine by using spices in the pear puree (cardamom, vanilla, pepper, chili, cinnamon, etc). Of course, you can vary the flavors by changing the fruit and opting for almond, for example.

Nutritional information *