Bring the cream up to simmer and add the Epoisses cheese, lower the heat and blend gently. Next add the gelatine leaves which have previously been left in cold water for 3 minutes to soften. Add the honey vinegar, stir well and leave to cool. Add the fromage blanc (well drained), the whipped cream, salt and pepper and one drop of tabasco. Leave in the fridge for at least 12 hours.
Peel the pears, slice in 2 lengthways, remove the core, take a thin slice off the rounded side so that the pear doesn’t roll when placed on a plate.
Make a syrup to poach the pears. In a saucepan: put the sugar, water, and honey vinegar. Bring to the boil and poach the pears for 5 to 10 minutes depending on how ripe they are. Allow to cool in the syrup then put them in the fridge.
To serve: fill a piping nozzle with the Epoisses cheese mousse. Take the pears out of the syrup, dry on kitchen towel.
Place the duck slices on a plate to form a fan, put a pear in the middle and fill the centre with the Epoisses cheese mousse.