Ricotta, Pear and Hazelnut Verrines

Pears

• 200 gms pear peeled and cubed, 7 oz
• 200 gms water 7 oz
• 100 gms sugar 3.5 oz
• ½ tsp vanilla extract
• lemon juice of 1

Hazelnut cake

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

Ricotta mousse

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