Caramel-Pear-Cheesecake Trifle

Ingredients

• 5 large bartlett pears diced cored peeled (large)
• 16 ounces cream cheese at room temperature
• 1 cup vanilla bean and fleur de sel caramel sauce 
• 1 teaspoon powdered gelatin unflavored
• 8 ounces gingersnap cookies crushed for garnish
• 3 cups heavy cream cold
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• hand mixer
• microwave

Directions

1. In a large skillet, melt the butter.
2. Add the diced pears. Cover and cook over moderate heat, stirring occasionally, until just softened, about 8 minutes.
3. Add 1/2 cup of the caramel sauce, cover and cook over moderately low heat, stirring occasionally, until the pears are tender, 5 minutes. Scrape the pears onto a plate and refrigerate until cool.
4. In a small microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water.
5. Let stand until softened, about 5 minutes. Microwave at high power for 5 seconds, just until the gelatin is melted.
6. Transfer the gelatin mixture to a bowl and add the cream cheese and the remaining 1/2 cup of caramel sauce. Using an electric mixer, beat at medium-high speed until smooth, about 2 minutes.
7. In another bowl, whip 1 1/2 cups of the cream until firm peaks form. Fold the whipped cream into the cream cheese mixture.
8. Spoon one-fourth of the mousse into a medium trifle bowl. Top with one-fourth of the gingersnaps and one-fourth of the pears. Repeat the layering, ending with a layer of pears. Cover and refrigerate overnight.
9. In a bowl, using an electric mixer, beat the remaining 1 1/2 cups of cream until soft peaks form. Dollop the cream over the trifle and garnish with crushed gingersnaps.