Chestnut pear dessert

Ingredients

• 250 g Sweet chestnut puree, unsweetened
• 250 g Mascarpone
• 200 g Cream, heavy
• 100 g Biscuit, Whole Grain with Sweetener, Gullón Zero
• 300 g Pear
• 1 pcs Lemon
• 1 tsp Cinnamon, ground
• 1/2 tsp Ginger, ground
• 1/4 tsp Cardamom, ground
• 1/4 tsp Cloves, ground
• 2 tbsp Erythritol and Stevia, 1:4, Zero Calorie, Sugar Alternative

Method

1. Peel the pear and cut it into small cubes, then place them in a pot. Add the juice of 1 lemon, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and cardamom. Depending on the sweetness of the pear, you can add a little low-calorie sweetener. Lightly steam the pears and then let them cool.
2. Mix the mascarpone with the chestnut puree until creamy, and flavor with vanilla, sweetener, and a little rum essence. Whip the chilled heavy cream and fold it into the chestnut cream.
3. For layering, place crushed biscuits at the bottom of glasses, then spoon in some of the cream, followed by the pear mixture. Continue layering with biscuits, cream, and more pears.