New Year's wishes

Whip eggs and sugar until light and airy and the mixture forms a ribbon when lifted.

Sift flour and cornflour together and gently fold into the mixture.

Mix a small part of the batter with the melted butter, then fold back in.

Pour into a greased Ø20 cm ring, bake for 25 minutes at 180 °C. 

Let cool and slice into three layers.

Mix pectin with part of the sugar.

Heat pear cubes and purée to 40 °C, add the sugar-pectin mixture and bring to a boil.

Add the remaining sugar and cook for 1 more minute. 

Add lemon juice, then cool until firm but spreadable.

Heat sugar with water until it forms a dark caramel.

Deglaze carefully with warm cream and mix until smooth.

Whisk egg yolks and pour in the caramel cream, heat to 82 °C.

Add soaked gelatine and mix in the butter until smooth. 

Pour into a silicone Ø14 cm Happy New Year mould and freeze.