Winterglow

Sprinkle the pears with 400 milliliters of water, the lemon, the pear-red sugar and the cinnamon stick 2.5 hours.

Remove the cinnamon stick and the lemon. Puree the pears with moisture.

Turn ice into the ice cream maker or put the mixture in a dish in the freezer. Then stir the mass every half hour against the formation of coarse ice crystals. Let the ice freeze for 4 hours.

For the pudding, bring the cream with the cinnamon stick to the boil and let it gently draw for 10 minutes. Meanwhile, spray the gelatin in cold water.

Remove the cream mixture from the heat source, remove the cinnamon stick and dissolve the squeezed gelatine.

Fill the slides half with the cream and let it stiffen in the refrigerator for at least 1 hour.

Place a cup on the glass and put a roll of bread ice on it. Sprinkle with cinnamon mixed with sugar and garnish with mint.