For the mousse:
- 75 g of Époisses
- 50 g of cream
- 1/2 gelatin sheets
- 1 tablespoon of honey vinegar
- 75 g of fromage frais
- 50 g of whipped cream
- Tabasco sauce
- Salt, ground pepper
For the pears:
- 3 pears
- 170 g of sugar
- 350 g of water
- 3 tablespoons of honey vinegar
- 1 pre-sliced smoked duck breast
Boil the cream and add the Époisses. Lower the heat and melt gently. After soaking the gelatin sheets in cold water for 3 minutes to soften them, add them to the mix. Add the honey vinegar and mix it well then let it cool. After cooling, add the drained fromage frais, the whipped cream and season it with salt and pepper and a drop of Tabasco. Let it cool in the refrigerator for at least 12 hours.
Peel the pears and cut them in two. Remove the seeds using an apple corer. Cut the other side just a bit so the pear does not fall down when placed on a dish.
Make a syrup to poach the pears. Put the sugar, water and honey vinegar in a saucepan. Boil it. Then poach the pears for 5 to 10 minutes depending on how ripe the fruit is. Let it cool in the syrup, then set aside in the refrigerator.
To serve, fill a star-tipped pastry bag with the Époisses mousse. Take the pears out of the syrup and drain them on paper towels.
Place the slices of duck in a fan form on a plate, put a pear in the middle and fill it with the Époisses mousse.
This surprising and delicious first course can be accompanied by a glass of Chablis.