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Ricotta, Pear and Hazelnut Verrines
A delightful and fluffy dessert: Ricotta, Pear and Hazelnut Verrines.
Servings:
6
to 8
Course:
Dessert
Cuisine:
Italian
Ingredients
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