Method

Pour the buttermilk, water and castor sugar in saucepan and bring to boil. Soak the gelatin leaves in cold water, then add to buttermilk mix.  Whip the cream into soft peaks and fold into the child buttermilk mix. Pour 100ml of buttermilk mix into each glass and chill in the refrigerator.
To make the red wine butter, pour the wine and castor sugar in a saucepan and reduce down till syrup. Whisk the butter into the syrup and leave to cool.
To make the pears, roast them in the oven until soft, on a tray covered with foil. Add the red wine butter to the soft pears and roast for further 10 minutes.
To make the ginger snaps, combine the honey, butter and sugar in a saucepan over medium heat. Stir until melted down. Remove from the heat and add the flour and ginger. Portion teaspoon balls of the ginger mix. Bake on a silicone sheet and bake at 180°C for 4 minutes.
To serve, place a few of the pears in each glass. Add a dollop of the wine butter and a ginger snap.