For the syrup, boil 9 ounces sugar with 1/3 pint of water, lemon juice and zest. Slice pear thinly and discarding seeds put in the syrup. Cook over low heat for 10 minutes, then take them out of the syrup, slightly dry, spread out on parchment paper and let dry in the oven with open door at 50 °С for 8 hours. Transfer the chips cautiously from parchment, taking care not to break them.

Soak gelatin in cold water to swell, and throw on the sieve.

Whisk egg yolks on the water bath with the remaining sugar. Boil milk, add shredded nuts, stir in the yolk mix and keep whisking until of a smooth consistence. Transfer from heat, slightly cool, add gelatin and pear vodka.

Whisk cream and egg yolks separately, combine with the egg and milk mix and place in the form. Cut off the edges of biscuit to fit to the form, smear with the chocolate and nut paste, place onto the cream the smeared side downwards and put for the night in the refrigerator. Before serving, dip the form in hot water and transfer the pudding on the plate. Garnish with cut nuts and pear chips. (Pear slices can be served instead of pear chips.)