1. Bring milk, whipping cream, vanilla and mint stalks to boil.
2. Gently whisk together sugar and egg yolks.
3. Pour some of the milk mixture onto the whipped egg, then pour the egg-milk mixture back into the pot. While constantly stirring, heat on medium heat (82 ºC) or until the sauce starts to thicken. The egg-milk mixture must not boil or the sauce will clump up.
4. Take the mint milk off of the heat and place it in a water tray/bowl to cool instantly. Continue mixing until the mass has cooled down enough. Pour the mixture through a fine mesh sieve.
5. Peel and chop the pears into 1 cm cubes. Put the pears, cinnamon stick, cardamom pod, vanilla pod and water into a pot and boil until the pears are half-soft. Remove the cardamom, vanilla pods and cinnamon stick.
6. Puree the jam with a hand blender, leaving some small pieces. Place the pot on heat again, add the jam sugar, lemon juice and zest and simmer for 3 minutes.
7. Weigh the sugar, flour and butter into a bowl. Crumble the mixture into an even crumb-like mass between your fingers and place on a baking tray. Bake in the oven (160 ºC) for about 15-20 minutes until the crumbs are golden brown.
8. Gently whisk the egg and lemon juice. Add sugar while constantly whisking. Continue to whisk until the foam is nice and shiny and forms strong peaks.
9. Boil the milk with mint leaves on medium heat. With a wet spoon, place balls of the whipped egg white in the milk. Cook/bake the balls on both sides, depending on the size of the ball - about 30 seconds to 1 minute. Lift them out to cool down.
10. To serve: put the pear jam into a bowl, pour in the mint milk, place snowballs on top and sprinkle with cake crumbs.
Photos by: Johannes Hõimoja