Peel the pears, cut them in the middle transversely, Cooking 50 minutes in a saucepan with the wine, 1 litres of water and 200 GR. sugar, add cinnamon and lemon in wedges.
Leave to cool in the syrup and set aside in the fridge.
Dissolve the honey with the remaining water to Mary's bath, that the bowl does not touch the water and that it does not boil. Remove from the heat, dissolve the gelatine in 1/2 Cup water, add them to the yolks and beat until the preparation cooled.
When gelatin takes syrup consistency (that doesn't clot) incorporate whipped cream with enveloping movements.
Cover the base (in the middle) pears with mousse, cover with the other part of the pears and take them to the fridge 2 hours.
Serve pears with chocolate sauce, ground almonds and cream ice cream.
Recipes easy to https://recetasdecocinafaciles.NET /