Pear chiffon

Rinse a 1,5-litre mould or 10 individual moulds with cold water or spray with non-stick spray. Add the jelly powder to 125 ml boiling water, stirring until completely dissolved. Cool but do not allow to set. Drain the pear halves and add 250 ml syrup from the pears to the dissolved jelly. Mix well. Reserve two pear halves and purée the others in a food processor or mash with a fork. Beat the evaporated milk until stiff and fold in the jelly mixture. Add the mashed pears and fold in until well blended. Pour into the individual moulds or the large mould. Chill until set and unmould onto individual side plates or a large serving platter. Slice the remaining pear halves thinly and use to decorate each dessert or arrange around the single large dessert. Thicken the remaining pear juice with cornflour and chill, or purée a few canned pear halves to use as a sauce. Serve with the pear chiffon and decorate with swirls of cream.
Serves 6-8.