Layered Pear and Chestnut Charlotte Dessert Glasses

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 the cream and vanilla. Reserve 240 ml of the already whipped cream for six finishing touches, then fold the remainder into the chestnut mixture. Cut the pears into small, well-drained dice.
3. Melt white chocolate, color in pink. Cut six biscuits to the inside height of the glasses minus 1 cm; cover only their bulging face of 6 to 7 g of pink chocolate and let take 20 minutes.
4. Cut other cookies and offcuts into pieces. Wet lightly with syrup: do not pour everything if cookies become soggy. Spread a layer of about 1 cm at the bottom of the six glasses and reserve the remaining pieces to accompany.
5. Place a vertical pink cookie against each wall, with the pink face facing outwards. Spread foam, pears and then foam up to 2 cm from the edge; reserve the surplus in extra verrine. Refrigerate for 6 hours.
6. Place a 40 ml rosette in the center of each glass and serve fresh. The pink cookie should remain visible through the glass.