"Pear& Xmas spices mousse" recipe by Francesco Genovese

The Pear & Xmas Spice Mousse created by Francesco Genovese, Head Pastry Chef at Harrods, combines the delicacy of pear with the warm notes of Christmas spices. Made using Martellato's Croissant Bar mold, this creation celebrates the elegance and innovation of contemporary pastry making.

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"PEAR & XMAS SPICE MOUSSE"

Chantilly Molasses

Ingredients:

White chocolate 200 g

Coconut oil 90 g

Water 300 g

Corn flour 27 g

Dulcey chocolate 50 g

Caster sugar 20 g

Vanilla pod 1 g

Cinamon 4 g

Pectin NH 325 1 g

Whipping cream 300 g

Molasses 20 g

Procedure:

Heat the water to 40 °C. Pre mix the starch, sugar and pectine, add to the water and dissolve. Bring to boil and add the chocolate and allow to melt. Emulsify the mix with the coconut oil and the cold liquid cream. Refrigerate 12 hours before whip.

Compote Pear Insert

Ingredients:

Pear Puree 500 g

Caster sugar 100 g

Pear cubes 250 g

Vanilla pods 1

Xantan gum 3 g

Salt 0,5 g

Pectin NH 10 g

Procedure:

Heat the pear puree to 45 °C. Add the powder in the mix and blits.

Add the pear cubes and vanilla and cook till it boils. Cool down and mix before use.

Mille Fueille

Ingredients:

Puff pastry 500 g

Caramel Powder 100 g

Procedure:

Bake the puff pastry rectangle at 190 °C for 18'. At the end of the cooking remove from the mould and dust with caramel powder.

Bake for an additional 3' at 220 °C.

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About

Francesco Genovese is an Italian pastry chef whose career has taken him from San Cipriano Picentino to some of Europe’s most prestigious kitchens.

After early experiences with celebrated chefs including Andrea Berton, Federico Belluco, and Giancarlo Perbellini, he honed his skills at the Ritz Carlton in Vienna.

In 2019, he joined The Fat Duck by Heston Blumenthal, where he rose to the role of sous pastry chef, leading a talented brigade in one of the world’s most innovative kitchens.

Today, he is Head pastry chef  at Harrods London, contributing to the creation of refined desserts for its iconic Food Hall and restaurants.

Driven by passion, rigor, and creativity, Francesco continues to champion Italian pastry culture on the international stage.