Soak the leaf gelatin in cold water.
I have sheets of 2.4 g each.
In a saucepan, put the sour cream and pour in the cream, add a little salt, mix well.
I have sour cream 20%, very thick, so I diluted it with cream, you can use 10% sour cream in a slightly larger amount, and exclude cream altogether.
Heat the sour cream in a water bath, but do not bring to a boil.
Add the pressed gelatin to the hot sour cream.
Pour into molds.
While the sour cream cools, very thinly slice the onion and sprinkle it with lemon juice.
Cut the pears into pieces.
Dip the mushroom pieces in the sour cream and add the onion next to them.
Photo just to illustrate the filling, how you will lay out the mushrooms and onions-choose yourself, you can horizontal layers, you can vertical or something else.
The size of the slicing is also at your discretion, but it is not necessary to be too small, of course.
Mushrooms and onions should be completely immersed in sour cream.
Put the molds in the refrigerator for a few hours, until completely solidified.
Set the table and serve. A great appetizer with vodka!