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Peal the pears, core, and finely dice, setting some aside of garnish. In a pot combine the pears, remaining sugar, remaining Moschofilero, and lemon juice. Simmer until the pears are soft. Transfer the mixture to a blender and puree until smooth.
In a stainless steel bowl, combine the Moschofilero-lemongrass reduction and pear puree in a 60/40 ratio. Slowly add the liquid nitrogen, stirring the ingredients as so the mixture does not clump up. Continue to stir until you have a nice creamy consistency (should only take a minute).