For 4 people
For 4 people
Start by melting the chocolate in a bain-marie. Let it cool.
Whisk the egg whites with the sugar and a pinch of salt.
Add the whipped cream and melted chocolate to the mixture. Mix well.
Refrigerate the mousse for 4 hours.
In a saucepan, combine the Asti spumante, brown sugar, lemon juice and zest, vanilla pods, and water. Bring to a boil.
Stir in the pears and cook for 10 minutes.
Remove the already cooled pears, filter the juice and bring it to a boil to obtain a syrup.
Beat the cream and crème fraîche.
Pour the syrup over the pears accompanied by chocolate mousse and cream before serving.
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