8: ... and add it to the cooled rice pudding. Proceed gently, to keep as much as possible the lightness of the Chantilly, and thus lighten the rice pudding. Reserve in the refrigerator.
This is not necessary, but you can decorate each glass with a trail of chestnut cream.
11: Fill with half of the rice pudding.
12: Then 1/4 of the poached pear pieces.
13: Serve, not too cold if possible, i.e. out of the fridge 30 minutes before tasting.
Remarks
For a fancier version, add a sprinkling of marron glacé on top of the pears in the verrine. As usual with the poaching syrup, you can salvage it for later use, even in another recipe.