Pear and speculoos glass

Ingredients (serves 4)

• 200 g Ferme Bidelot ‘Fromage Frais Nature’
• 2 juicy Conference pears
• Some speculoos
• Icing sugar

Instructions (10 min.)

• Cut the pears into small cubes.
• Crush the speculoos and place a small layer at the bottom of the glass.
• Place the pear on the speculoos then pour the Ferme Bidelot ‘Fromage Frais Nature’ over the top.
• Finish with a sprinkling of speculoos.