Kitchen Guy's
Pear Mousse Terrine

Here's how to make it:

Combine pear, salt and confectioner's sugar and set aside. Remove 1/4 cup of the pear puree mix and heat to a simmer, placing remaining pear mixture in the refrigerator to firm up. Combine gelatin and water and mix well and dissolve in heated pear puree. Remove chilled pear mixture and add lemon juice and stir until well combined. Add the gelatin mix and whip until thickened but not stiff. Fold in low fat whipped topping and pour into a mold, cover and freeze until solid.

To serve, remove mold from freezer and place upside down on a serving tray. Place a wet hot towel on top of the mold to help loosen the terrine. Slice to serve.

Send your questions and comments to me at chefjim@kitchenguy.biz