Tarta de chocolate y pera, con glaseado espejo de chocolate negro

Tarta de mousse de chocolate, con interior de pera, una base de bizcocho Gioconda, y glaseado espejo de chocolate negro. INGREDIENTES IN ENGLISH 1 disc of sponge cake Gioconda PEAR MOUSSE: Sugar 130 g 30 ml water 80 g of egg whites 85/100 g of mashed pears 4 g of gelatin leaves 85 g of partially whipped cream BLACK CHOCOLATE MOUSSE: 140 ml of whole milk 3 egg yolks 30g sugar 150 g of black chocolate (minimum 65% cocoa) 4 g of gelatin leaves 280 g of partially whipped cream CHOCOLATE GLAZE MIRROR 120 ml cream (35% fat) 180g white sugar 145 ml mineral water bottle 60 g. Cocoa powder 6 g of gelatin leaves VER VIDEO GLASEADO ESPEJO:    • Glaseado de chocolate negro brillante   VER VIDEO BIZCOCHO GIOCONDA:    • Bizcocho Gioconda  para: Tarta ópera, base...   Autor: Ettore Cioccia Página web: http://www.bavette.es Facebool:   / recetabavette