I tell you a italian recipe proposes this dessert for Christmas that combines the sweetness of the mousse with the bitter aftertaste of vincotto of figs.
To prepare this pear mousse to vincotto of figs first need to soak the isinglass in warm water.

Meanwhile, whip the cream and set aside in the refrigerator. Peel the pears, remove the core and cut into cubes. Put the diced pears in a pan with the sugar and a glass of water. Cook over medium heat mixing frequently until they become very soft.

When the pears are cooked, add the softened and squeezed isinglass and dissolve by mixing in the pears, put everything in a bowl with an immersion blender and blend until mixture is smooth and let it cool.

Once cooled add it to the whipped cream and a scoop of rubber, mix well with cutting motions to not remove the cream. Fill the molds (or if you prefer to avoid the subsequent extrusion from the mold ... which is sometimes a little 'complicated, you can serve in cups or bowls and then fill these containers) and place in refrigerator for at least 8 hours.

When ready to serve, remove the pear mousse from the mold and place it on a saucer where we will put a little bit of of figs vin cotto ... if you serve in a bowl put a little bit of vincotto directly on the mousse. In our presentation we laid on top of the mousse with caramel pear tree to a vincotto of figs.

Figs pears and two wonderful fruits. In this mousse with pears vincotto of figs I wanted to join them but keeping only the scent and not the form ...

Each serving of pear mousse with of figs vincotto provides about 270 calories. The energy is distributed as follows: 4% protein, 58% fat, 38% from carbohydrates.