Infuse verbena in 15 cl of water with 50 g of icing sugar. Prepare the pears and cut all the fruits into pieces. Mash coarsely the palets bretons. Whisk chilled liquid cream into whipped cream with the remaining sugar. Carefully add the yogurt mixed with mascarpone. Place the cream in a pastry bag and pop in a freezer for 20 minutes. Distribute the fruits in a glass with a little infusion. Cover with palets bretons crumbles and generously top with whipped cream.