1. Pear clean, cut randomly and turn using the blender to puree. Add in puree, citric acid, vanillin, gelatin, sugar, stir and leave for 10-15 minutes to gelatin swollen.

2. 10-15 minutes to heat the sauce but do not boil. Stir to completely dissolve gelatin and sugar. Pour into a bowl and beat with a mixer for 10 minutes. Important (!) while beating, do not stop and wait long enough, otherwise they will not get the desired lightness. After 10 minutes without stopping whisking, add the soda. Mashed potatoes turn white and increase in volume. Continue to beat for another 10 minutes.

3. Pour puree in molds. It is better to use silicone molds, are easier to get mashed potatoes without damaging the structure. If you have ceramic molds, it is first necessary to pave the bottom and sides of ramekins with cling film. Put into the refrigerator until firm (I froze for 1 hour).

4. Before serving, slice the remaining pear into thin half rings. In a saucepan pour the champagne, throw the cinnamon stick, bring to boil, reduce the heat to medium and cook for 3 minutes. Then lower the pears in champagne and cook for another five minutes until transparent and soft pear.

5. Sliced pears out of the wine, a little dry on a paper towel, put on plate, top gently lay the dessert. Bon appetit!