Prepare the Custard
Drain the pears and reserve 25 cl of syrup, put them in the bowl of a mixer and mash them.
Soak the gelatin sheets in cold water to soften them, boil 15 cl of syrup with the pear alcohol, then remove from the heat add the drained gelatin, it will melt immediately. Pour the syrup thus obtained over the pears, mix and leave to cool.
Coarsely chop the candied chestnuts.
Whip the whipped cream and mix it delicately with the pears and the candied chestnuts.
Line a charlotte mold with spoon cookies after quickly dipping the flat side of each cookie in the remaining syrup. Then pour the cream into the mold and chill for at least 4 hours. Dip the mold for a few moments in hot water to unmold the charlotte and decorate it with candied chestnuts, shavings, cherries and gold leaf.
