Ingredients
Caramelized Fillo
3 ea    Fillo Pastry
60 g / 2.12 oz Butter
60 g / 2.12 oz Icing sugar
Cinnamon, pinch

Chestnut Mousse
200 g / 7 oz Chestnut Purée
5 g / .17 oz Praline Paste
150 g / 5.3 oz Bourbon Royal Sauce Vanilla
150 g / 5.3 oz Whipped cream
10 ml Amaretto liqueur
10 ml Sheet Gelatin

Pear Filling
200 g / 7 oz   Pear Purée
15 g / .53 oz   Sugar
5 g / .17 oz   Sheet Gelatin
10 ml Pear Williams
Lemon juice

Gratinated Baby Pear
300 g / 10.5 oz   Baby pears in syrup
400 ml White wine
Cloves whole

Red Currant Coulis
60 g / 2.12 oz   Napmiroir
60 g / 2.12 oz   Raspberry Purée
300 g / 10.5 oz   Red currants
30 ml Crème de cassis

Preparation
Caramelized Fillo
Brush fillo pastry with melted butter and dust with cinnamonflavoured icing sugar. Repeat the process and sandwich 3layers of fillo together. Bake at 392°F/200deg;C for 15 minutesuntil golden brown. Glaze the surface with a gas torch to bringout the colour contrast.

Chestnut Mousse
Prepare two triangular moulds for the chestnut mousse: 1 - 8 cmx 7 cm x 16 cm and 1 – 4.8 cm x 4 cm x 16 cm. Soften Chestnut Purée with Praline Paste and Amaretto. Graduallyadd Bourbon Royal Sauce Vanilla to the Chestnut Purée. Thenslowly fold in the whipped cream. Finally add in the melted SheetGelatin and mix well. Fill half the moulds with chestnut mouseand place the pear filling in centre position. Fill the moulds withthe rest of the chestnut mousse. Level the top and chill until set.

Pear Filling
Mix pear Purée, sugar and lemon juice together. Add in Pear Williams and melted Sheet Gelatin. Pour into two16 cm triangular moulds and freeze until set. De-mould andallow the pear filing to defrost.

Gratinated Baby Pear
Poach baby pears in white wine. Enhance flavour with a fewpieces of cloves. Cut poached baby pears in halves and quarters.Dust with icing sugar and glaze with a gas torch.

Red Currant Coulis
Mix Red Currant Purée with Raspberry Purée and crème de cassis. Adjust the coulis consistency with Napmiroir.

Setting
Cut and arrange on large and one small slices of chestnut mousseon the plate. Break caramelized fillo to desired pieces andarrange in between the chestnut slices. Place red currants andbaby pear pieces on the side of the chestnut slices. Lace theplate with red currant coulis.

Decoration
Add final touch to the dessert with pulled sugar threads.

Specialty Ingredients
#2300-101 HERO-Swiss CHESTNUT PURÉE
#2341-194 HERO-Swiss NAPMIROIR
#6929-299 HERO-Swiss RASPBERRY PURÉE
#1-058 Ground Cinnamon
#1-059 Whole Cloves
#31305  FELCHLIN-Swiss PRALINE PASTE
#31351  FELCHLIN-Swiss BOURBON ROYAL SAUCE VANILLA
#90070  Sheet Gelatin