Milk, lemon and pear couverture cream

Infuse lemon zest with cream. 
Strain and pour over the yolks. Add sugar and cook at 85ºC.
Pour in two times the melted milk chocolate and emulsify.
At 40ºC add the pear spirit and complete the emulsion.
Store in the fridge 24 hours. 
Prepare quenelles and put them over the gelled of pear.

Note: This cream can be used with piping bag or for preparing quenelles.