Mini Pear and Chestnut Charlottes with Soft Centres

Preparation

1. Rehydrate gelatine for 10 minutes in cold water. Tie the milk, dissolve the dried gelatin and then add to the chestnut cream. Return to room temperature without freezing.
2. Reserve 40 ml of the 300 ml of cream for finishing. Whip the remaining 260 ml with the vanilla, then fold into the chestnut mixture. Reserve 60 g of pears for six hearts and cut the remaining 190 g into cubes.
3. Place six 10 cm circles on a plate and line with acetate. Cut the biscuits to obtain border pieces of 5 cm. Very briefly moisten their inner face and place them upright, tight around the circles, about twelve to thirteen pieces per circle according to their width. Cut the remaining biscuits and drops into 5 to 8 mm thick plates to completely line the six bottoms in a single layer.
4. Spread half of the mousse, pear dice and then remaining mousse, without exceeding a total height of 4.5 cm measured from the dish, including the bottom; keep at least 5 mm of biscuit free above. Do not force all the mixture into the circles: place any excess in a small verrine to be served next to. Smooth without cookie lid and refrigerate for 6 hours.
5. Remove the circles and all the acetate. Whisk the 40 ml of reserved cream and place a spoonful on each charlotte. Cut twelve thin strips in the reserved pears and combine two flat strips in the heart on each touch of cream. Serve cold.