1. Prepare the filling. Slice the peeled pears into small cubes. Place in a pot and add the sugar. Cook on a low heat until pears start to caramelize. In a different pot pour together the honey and water and bring the mixture to a boil. Then add the agar-agar powder and caramelized pears. Pour the mixture into small silicone molds and place in a refrigerator until set.

2. Make the honey biscuit. On a medium speed beat the butter and sugar, then slowly pour in the egg. Add the baking powder to the buttermilk and pour the mixture into the sugar and butter mixture. Dissolve the honey in a steam bath and pour into the buttermilk and sugar-butter mixture. Finally, add the flour and stir well. Scoop the batter onto baking paper, spread evenly to a thickness of 3cm and bake in an oven at 200 °C for 10-13 minutes. Allow to cool, then cut the cooled biscuit into 4 X 4cm squares.  

3. Prepare the cinnamon syrup. Add all the required ingredients into a pot, bring them to a boil and allow to cool.  

4. Prepare the cream. Dissolve the agar-agar powder in lemon juice. Whip the sour cream until firm peaks form. Heat the heavy cream together with white chocolate until chocolate melts. Allow this mixture to cool and gently mix it together with the whipped sour cream. Add the lemon juice, agar-agar powder and lemon zest. Pour the mixture into bigger silicone molds, filling them up to two-thirds. Add a piece of pear filling in the middle, then pour over some more cream to fill the silicone mold completely. Place a square of honey biscuit on the top.

5. Allow to cool at – 18 °C temperature for 3-4 hours. Before serving, remove from the silicone mold and sprinkle with a few drops of cinnamon syrup.