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Ginger Semifreddo with Saffron Poached Pears Between Gingersnap Biscuits

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Peel, halve and core pears.
Place in saucepan with water and sugar.
Add saffron. Simmer gently for 15-20 minutes.
To prepare semifreddo, simmer milk and sugar in saucepan till sugar melts.
Beat yolks, pour syrup over yolks, beat until cold and white in colour.
Add 500ml of whipped cream, fold through gently.
Add a little glace ginger syrup and half amount of chopped ginger.
Line a tuppleware container with silicone paper.
Pour in mixture, scatter remaining chopped ginger over top.
Put in freezer until firm but not rock hard.
Remove pears from saucepan, put in fridge until cool.
Mix sugar, flour, powdered ginger, 4 egg whites, add cold melted butter at the end.
Dollop a teaspoon of mixture onto silicone sheet and encourage into an even, flat circle.
Put in oven for 6-7 minutes at 200 celcius.
Cut semifreddo into slices.
Place biscuit on centre of plate, place semifreddo slice on top, layer with pear then a semifreddo slice, drizzle reserved ginger syrup on top and around and finish with biscuit on top.