Peel the nashi and puree with a stick blender. Add lemon juice.

Heat honey with thickened cream in a small saucepan.

Soak gelatine leaves in cold water for a few minutes to soften. Squeeze to remove excess water. Add gelatine to cream and stir to dissolve. Add nashi and combine well.

Pour into small dariole moulds lightly sprayed with cooking spray.

Refrigerate overnight until set.

To unmould, dip the moulds in a bowl of hot water briefly, then turn upside down onto small serving plates and shake gently to release.

Serve with grilled, caramelized nashi wedges.

Note: to caramelize nashi, peel, core and cut into wedges, place in a small frypan with equal amounts of brown sugar and butter and cook until browned.

Serves 6.