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1
Soak the gelatin block in ice water.
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2
Place the canned pears in a sieve, and drain the syrup.
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3
Set aside 50ml of the syrup.
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4
Mix the syrup from Step 1 with the rum to make the crust syrup, and coat the bottom of the crust.
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5
Chill in the fridge.
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6
Making the bavarois: Add milk to a pot, and warm to the point just before it boils.
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7
Add egg yolks and sugar to a bowl, and whip with an egg beater until it turns white.
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8
Add milk from Step 3 in all at once, and stir.
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9
Return Step 4 to the pot, and warm over low heat while mixing with a wooden spatula.
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10
Remove from the heat once it thickens, and add the tightly wrung gelatin.
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11
Strain with a strainer, and cool in ice water.
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12
Add the rum, whip the heavy cream until it forms soft ridges, add to the pot, and stir together.
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13
Cube two of the pears to 1 cm, and add to Step 6.
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14
Pour Step 2 to the bavarois to about 40% full, and even the surface.
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15
Place the crust onto to make the sandwich, and slather syrup with a brush.
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16
Pour in the remaining bavarois, level out the surface, and let sit in the fridge to solidify.
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17
Thinly slice the pears, and top on Step 8.
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18
Slather the pears with nappage, garnish with mint, and it is done.
