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.