Peel the pears, quarter them, remove the core and blend them with the juice of one lemon, the Williams pear brandy, the cinnamon, the sugar and the cream quark in a hand mixer.
Soak the gelatine in cold water for 5 minutes, squeeze well and melt in a cup with 2 tbsp boiling hot water. Stir the gelatin into the pear mixture. Put in the refrigerator for about 3 hours.
For the sauce, start by bringing the whipping cream to a boil. Next, let the nougat cream melt in it and cool.
Pour the nougat sauce as a mirror onto 4 plates and place a pear slice in the center of each. Spoon the pear mousse and spread evenly on top.
Dust lightly with a little cocoa.