Chestnut Charlotte with a Breakable White Chocolate Disc

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. Whip the cream with the vanilla, then fold it into the chestnut mixture once it has cooled to room temperature. Reserve 80 g of pears in thin strips, then cut the remaining 170 g into small dried diced pieces.
3. Place a 20 cm circle, 8 cm high, on a plate, with food acetate on its wall. Adjust about 22 cookies to 8 cm for the turn and 7 to 8 at the bottom, filling the voids with the offcuts. Dip their flat faces very briefly in the syrup. Keep unused cookies aside.
4. Pour half of the mousse, add the pear dice and then the rest of the mousse. Smooth and refrigerate 6 hours. Remove circle and acetate.
5. Melt the white chocolate and form on baking paper a disc of 18 cm with the 65 g, about 2 mm. Let crystallize for 45 minutes. Spread the reserved slats over the top of the foam, in a low layer, then lay the disc flat on top.
6. At the service, gently break a chocolate quarter with a spoon and lay the pieces next to it. The charlotte remains whole; the pear lamellae and foam are visible under the opening.