Whip the egg whites with 75 gr. (2.65 oz) of sugar.
Chop the pistachios with the remaining sugar 187.5g (6.6 oz)
Pour the powder (chopped pistachios and flour) on the whipped egg whites and mix very gently from the bottom up.
In a pan covered with baking paper pour the mixture and with the help of a spatula level the layer.
Bake at 180°C (356°F) for about 10 minutes.
Soak the gelatine sheets in cold water for 10-15 minutes
Peel the pears, remove the core, and cut them into small pieces.
Pour them in a pot with the wine and sugar and cook over medium heat at the same time mix them for 15 minutes.
Remove from the heater and with a hand mixer emulsify the mixture.
Re-put it on the heater and cook until it is a little bit dry.
Set aside to cool.
In the meantime, whip the cream, melt the honey in a bain-marie, and incorporate the two ingredients into the cooled pear cream.
Add the squeezed gelatin and mix.
Pour the cream into a rectangular mold and freeze for at least 1-2 hours.
Remove the pear mousse from the freezer and leave to cool down for few minutes then place it on the pistachio dacquoise.
Garnish with cocoa powder, pistachio, and pears domes.. or whatever else you prefer!