Instructions

1. Let the gelatine sheets become soft in a bowl of cold water.
2. Mix the cream with the milk, 90 gr of the sugar, vanilla pod, half of the vanilla seeds and the orange zest in a small sauce pan. Heath up till it's nearly boiling (don't boil!!!) Take out the vanilla pod and rinse it.
3. Pour the yoghurt in a bowl and blend the mixture bit by bit through the yoghurt. Squeeze the water from the gelatine sheets and resolve the sheets in the mix.
4. Pour the yoghurt mix in four molds from 1 1/2 dl and keep them in the fridge for at least 5 hours. Or keep in the fridge overnight.
5. Bring water, amaretto, rinsed vanilla pod, rest of the seeds and other remained 100 gr. sugar to the boil. Add the pears. They must be covered. Poach them - depending on how ripe they are - in 8 - 12 minutes. Leave them in the pan till they become cold.
6. Take out the pears and add the lemon juice. Heat up the liquid till you have a nice sauce. Be aware that the sauce becomes thicker when cooled down, so don't heat up for to long. If it's still to thick, you can always add some water and heat up again.
7. Hold the sides of the pudding under flowing hot water and divide the puddings on 4 plates. Add the pears next to the puddings. Poor the syrup and sprinkle some pastiche nut on top of the dessert.