Square Pear Charlotte with Snowdrifts

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. Whisk 300 ml of cream with vanilla. Reserve one-third of the whipped cream in the fridge, then fold the other two-thirds into the cooled chestnut mixture. Keep 80 g of pears in strips for the top, cut the remaining 170 g into cubes.
3. Place the covered frame on the plate. Cut the biscuits to 6 cm for the walls: provide about 28 to 30 pieces according to their width. Moisten the inner sides with a brush with the syrup, garnish the six sides and then the bottom with the drops and the remaining cookies in a layer of 5 to 8 mm.
4. Add half the mousse, then the diced pears and the remaining mousse, stopping 1 cm below the tops of the biscuits. If the overflow leaves a surplus, reserve it in verrine. Refrigerate for 6 hours.
5. Unmould. Divide the reserved chantilly into six low piles and spread them out in irregular benches on top. Spread the pear strips lying on these six benches; serve fresh. Share the 80 g of reserved strips between the six benches, i.e. 12 to 14 g per bench, without adding pear.