Put the cream in a saucepan and add the cubes of Fourme
d’Ambert cheese.
Soften gelatin leaves in cold water. Then squeeze them and put
in the warm cream. Put the mixture in a bowl and let it cool
down in the refrigerator.
Peel a fairly firm pear and cut it raw into brunoise.
Melt a little semi-salted butter in a pan. When the butter is
foaming, brown the pear brunoise quickly, giving it a very light
coloring. Add the Belle de Brillet® pear liqueur.
Add the mascarpone to tiramisu preparation, then the egg
yolks.
Beat the egg whites until they are stiff. Gently fold them into
the mixture. Add the Belle de Brillet® pear liqueur and mix
well.
Take the pears out of the pan and deglaze the pan with Belle de
Brillet® pear liqueur.
Cut two nice slices of gingerbread then cut them to the
diameter of mould. Place them in the mould and soak them
with pan Belle de Brillet® pear liqueur.
Put the pear brunoise on top, then cover with Fourme d’Ambert
tiramisu.
To bring a crunchy side, put a little julienne of raw pears on top.
Let it set in the refrigerator for a few hours.