- 8 pears.
- 1 star anise.
- 2 pinches of 4 spices.
- 8 tablespoons of sugar.
- 1 bag of vanilla sugar.
- 1 package dry lemon cookies (or other).
- 25 cl of double cream.
- 300 g white cheese.
- 5 tablespoons of sugar.
- 1 handful of chopped almonds.
- 1 teaspoon butter.
Preferably before, peel and cut the pears into pieces. Cook stewed with sugar, star anise, 4 spices, and vanilla sugar. Allow to cool .
Melt the butter in a pan and brown the almonds with sugar to caramelize. let cool.
Mix the icing sugar with the white cheese. Whisk in sour cream and mix gently whipped cheesecake.
Dresser in pretty glasses. Compote layer, a layer of coarsely crumbled cookies, some almonds for crunch and a layer of cream. Finish with some fine cracker crumbs.
Leave in refrigerator at least 3 hours before serving .