Buttermilk Jelly with Pear

Soften gelatine in cold water. Rinse lemon in hot water and pat dry. Finely grate zest, cut lemon in half and squeeze out juice. Heat buttermilk with squeezed gelatine, stirring until dissolved. Add half the lemon juice, 4 tablespoons pear juice and half the zest. Stir until cold over ice-water bath. Beat heavy cream until stiff and stir into buttermilk before it begins to gel. Pour into serving ramekins and place in refrigerator for at least 3 hours.

Meanwhile, peel pears, cut into quarters and remove cores. Briefly boil in a covered pot with the lemon juice and pear juice. Remove from heat and cool.

Place bottom of molds briefly in hot water and flip onto serving plates to remove. Garnish with cooked pear slices, remaining lemon zest and mint. Sprinkle with powdered sugar.