Dissolve the instant coffee, confectioner’s sugar, and whiskey in a metal mixing bowl over steam.

Add cold water to the gelatin, remove excess water, and dissolve in the warm coffee liquid.

Cream the egg yolks and add them to the liquid.

Melt and mix in the chocolate.

Whip the cream most of the way, then fold in little by little.

Fill a large bowl or several individual serving sized molds and chill for 2–3 hours.

For the mint sauce, peel, quarter, and core the pears.

Boil with the granulated sugar and lemon juice until soft.

Blanch the mint in boiling salt water and shock in ice water.

Drain and add the mint to the pears.

Blend everything until smooth.

Sieve.

Flavor with peppermint liqueur.

Portion the mint sauce onto plates and place the cream on top.

Garnish with finely chopped mint strips and dust with confectioner’s sugar.