Dessert glasses with speculaas mousse, chocolate-nut crunch, and poached pear

Mousse: Process the speculaas cookies with milk into a smooth mixture.

Add the mascarpone to the processor and blend briefly.

Whip the cream until stiff.

Fold the mascarpone mixture into the whipped cream.

Fold together until a soft mousse forms.

Store the mousse (in a piping bag) in the refrigerator.

Crunch: Mix all the ingredients for the crunch.

Ensure that the nuts are well coated with the cocoa-coconut oil mixture.

Spread on a baking sheet lined with parchment paper.

Bake for 15 minutes at 160°C.

Let cool.

Pears: Put everything for the pears in a saucepan and bring to a boil.

Peel the pears completely.

Poach them for 10 minutes.

Let cool in the juice.

Serving: Halve the pears.

Cut out the core and the bottom.

Cut one half into small cubes, leave the other half whole.

Place the small cubes at the bottom of your glass/bowl.

Serve a dollop of the mousse on top.

Finish with crunch and garnish with the other half of the pear.

Covered with foil, you can store these glasses in the refrigerator if you prepared them in advance.