Roasted Pear Mousse with Mascarpone and Caramelised Walnuts

Peel and core 130 gr Pears, cut them into large chunks, and place them in a baking dish with ¹/₂ tsp Butter, ¹/₄ tbsp Honey, and ¹/₂ tsp Ground Cinnamon.

Toss to coat evenly, then roast in an oven preheated to 190°C (375°F) for 20 to 25 minutes until tender and lightly caramelised, then let cool completely.

Transfer the cooled fruit into a blender and process until a fine, silky smooth puree forms.

In a mixing bowl, combine 65 gr Mascarpone, 5 tsp Powdered Sugar, and 2 ml Vanilla Extract, whisking briefly until smooth.

Fold the prepared smooth fruit puree into the mascarpone cream until evenly blended.

In a chilled bowl, whip 40 ml Dairy Cooking Cream to soft peaks, fold it gently into the mixture, then divide between two dessert glasses and refrigerate for at least 2 hours.

Melt 2 ¹/₂ tsp Sugar in a dry pan over medium heat to an amber caramel, then quickly stir in ¹/₂ tsp Butter, 20 gr Walnuts, and ¹/₄ tsp Sea Salt, pour onto baking paper, and roughly crush once cooled.

Garnish the chilled mousse glasses with the crunchy candied walnut clusters right before serving.