This elegant Muscovite dessert, a staple on our bistro menu for years, combines silky vanilla custard with fresh pear purée and a hint of kirsch for a sophisticated finish.
Prepare a thick vanilla custard: Heat the milk with the half vanilla pod. Whisk the egg yolks and powdered sugar until pale, then gradually incorporate the hot milk. Thicken over low heat, stirring constantly. Remove just before it boils, when the custard coats the back of a spoon.
Soak the gelatin sheets in cold water for 10 minutes, then add to the hot custard. Stir to dissolve, strain through a fine sieve, and cool completely.
Meanwhile, caramelize a rib or charlotte mold using the sugar pieces. Whip the fresh cream to soft peaks and refrigerate.
Peel, core, and seed the pears, then purée them quickly in a blender to prevent browning.
Fold the pear purée into the cooled custard immediately, followed by 100g sugar, kirsch, and whipped cream.
Pour into the caramelized mold and refrigerate until set. Unmold before serving.
For a personal touch, use individual molds and garnish with fresh fruit and a red fruit coulis.
