Ricotta, Pear and Hazelnut Verrines

Pears

• 200 gms – 7 oz. pears peeled and cubed
• 200 gms – 7 oz. water
• 100 gms – 3.5 oz. sugar
• ½ tsp vanilla extract
• Juice of 1 lemon

Hazelnut cake

• 3 eggs at room temperature
• 60 gms – 2 oz. sugar
• 100 gms – 3.5 oz. hazelnuts toasted and blended with ½ tbsp sugar
• 20 gms – 0.7 oz. flour
• 50 gms – 1.75 oz. butter melted

Ricotta mousse

• 400 gms – 14 oz. ricotta
• 80 to 100 gms – 2.8 to 3.5 oz. sugar + some of the syrup from the pears
• 150 gms – 5.3 oz. heavy cream to whip
• hazelnuts to decorate