Pear-shaped dessert

Pear jelly: heat pear juice, add sugar mixed with agar-agar, bring to a boil, add lemon juice and chill completely.

Peel and cube the Williams and Bosc pears, keeping them separate.

Saute the Bosc pear cubes only with a drizzle of olive oil and the powdered sugar on high heat about four minutes, just seized; mix with the Williams pear cubes, lemon juice and crushed juniper berries.

Smooth out the set pear jelly and mix it with the pear mixture for the insert.

Freeze completely, unmold and seal the pieces together in twos to form 1 oz (30 g) inserts; freeze immediately.

Pear mousse (ganache montee): peel, core and puree Williams pears; melt cocoa butter almost to boiling and mix in the white chocolate.

Bring the pear puree to a boil, take off the stove, add juniper berries and the cocoa butter-white chocolate mixture and blend well; add gelatine and xanthan gum, then heavy cream and mascarpone, and emulsify.

Refrigerate overnight; whip the chilled ganache until fluffy.

Fill the silicone mold halfway, press a frozen insert into the center of each cavity, then fill completely with no gaps; freeze until hard, at least six hours.

Coating glaze: mix melted cocoa butter and chocolate one for one.

Mirror glaze: cook sugar, corn syrup and water to 218F, mix in gelatin, condensed milk, vanilla and chocolate, pass through a fine sieve and chill overnight; food coloring may be added.

Unmold, flip, pipe a little head on each with leftover pear mousse and freeze again.

Smooth and carve each cake into a pear shape, insert a bamboo skewer and freeze.

Dip each frozen cake in the white chocolate coating glaze at 113F (45C), rotating so it sets in a few seconds, then in the yellow mirror glaze at 88F (32C).

Airbrush with water-based orange and red food coloring.