Our roasted pears, simply brushed with honey and dusted with lemon verbena, becomes even juicier, with the honey enhancing its natural succulent flavor, the lemon verbena brightening up the flavors, and the final result just melting in your mouth. We then whipped up a yogurt mousse with only 3 simple ingredients: greek yogurt, egg white, and honey. It's light and fluffy, absolutely high in protein, and most importantly, tastes more indulgent than it actually is. Top it off with granola, and you've got yourself a dish. Have it for breakfast, have it for dessert, whatever suits you. It's appropriate for any time of the day. —bumble & butter
To make the roasted pears, preheat the oven to 425. Lay the roasted pears into a baking tray, halved sides up. Lightly brush honey on all of them, then dust with lemon verbena loose leaf tea. Sprinkle on some flakey sea salt, then roast for about 25 min, or until tender.
To make the yogurt mousse, using a mixer with a whisk attachment, beat the egg whites in a bowl until light and fluffy. Heat the honey over medium heat in a small pot. When the honey begins to bubble, slowly stream the warm honey into the bowl of egg whites while beating the mixer continuously. Beat until the egg whites form stiff peaks.
In a separate bowl, add greek yogurt. Spoon in some meringue into the yogurt to loosen it up. Then, with a rubber spatula, gently fold in the rest of the meringue until fully incorporated.
To serve, plate half a roasted pear with a generous spoonful of honey yogurt mousse. Top with granola, and enjoy!