Sesame wafer with saffron sweet cheese cream and pears

(recipe for 4 people)

Ingredients

For the sesame wafers
-100g of butter
-100g of granulated sugar
-2 eggs
-120g of flour 00
-1 coffeespoon of baking soda
-1 tablespoon of sesame seeds

For the creamy cheese and saffron
-200g of cream cheese (I use raviggiolo but you can use Philadelphia)
-150g of custard (3 egg yolks, 40g of sugar, 200g of whole milk)
-200g of fresh cream
-9g of edible gelatin (in sheets)
– a sachet of organic Zaffy

For the pears
-2 Kaiser pears
-40g of Zaffy honey
-30g of butter

More
-100g of white chocolate

PREPARATION

For the sesame wafers
-Mount the butter with the sugar until you have a light and homogeneous consistency. Beat the eggs then mix them with the butter a little at a time. Sift the flour with the baking soda, add them to the previous mixture very gently: do it in several strokes using a silicone spatula. Grease two trays and adhere parchment paper, well spread, to the butter. Spread the dough on parchment paper with a height of 2/3 millimeters then level with a spatula. Sprinkle with sesame seeds and bake in a preheated oven at 170 ° for about 15 minutes or in any case until it reaches a honey color. Allow to cool to room temperature.
Melt the white chocolate and brush it inside the wafer

For the creamy with cheese and saffron
-If you use the raviggiolo let it drain and then pass it through a sieve, if you use the Philadelphia work it with a spoon.
Soak the gelatine sheets in cold water.
Prepare a custard by beating the egg yolks with the sugar then adding hot milk, but not boiling, with the organic Zaffy saffron sachet. Let it all thicken using the bain-marie technique. It should reach a temperature of 85 degrees or otherwise as soon as you see that the cream is congealing, remove from the fire and pass into another container so that it does not continue cooking. When the custard is hot tending to lukewarm, add the well-squeezed gelatin.
Then make a layer of cream (about 1.5 cm) inside a pan with wafer, cover with the other wafer. Be careful to put the cream in contact with the side passed to white chocolate.
Cover with plastic wrap then let it cool in the refrigerator for at least a couple of hours.
Cut to size with a very sharp knife and hot blade.

For the pears
Peel the pears and remove the seeds, cut them into cubes and sauté them in a pan with butter and Zaffy honey.

Finish
In a dish, place hot pots with 2-3 wafers of saffron cheese placed on top, you can decorate with saffron pistils and edible silver.