How to Prepare

1. In a pan, dissolve the gelatin in the spring water over low heat until clear. Set aside.

2. Peel and deseed the pears. Cut them into small pieces.

3. In a food processor, combine the pear pieces, lime zest, lime juice, and a portion of the pear puree. Pulse until smooth.

4. Add the yogurt, honey, vanilla extract, nutmeg, and dissolved gelatin to the pear mixture in the food processor. Pulse briefly to combine.

5. In a separate bowl, whip the whipping cream until soft peaks form. Add the remaining honey and gently stir to incorporate.

6. Fold the whipped cream into the pear mixture, gently mixing until well combined.

7. Grease ramekins with olive oil. Pour the mixture evenly into the ramekins.

8. Refrigerate for a few hours until set.

9. Before serving, top each Bavarian cream with roasted walnuts and a drizzle of olive oil.

10. Enjoy!