I came across this recipe while looking for a new way to finish off some pears I had left over on my kitchen counter. I love all kinds of mousses and little servings… they are not completely “guilt-free”, but they surely are better than a huge slice of cake (not that there’s anything wrong with that either, every once in a while, but we are still in an “after Christmas mode” here!). This dessert may seem a bit elaborate, as there are a few parts to it, but it is actually faster to make than it seems. Also, you can split the work into a couple of days, so you don’t have to make everything at the last moment. You can even assemble it the day before and keep it in the fridge until you want to serve it. I am a big fan of dishes that can be made in advance, especially when I am organising a party or a dinner for friends. These verrines are delicious… they use Italian ingredients (hazelnuts and ricotta) and are a great way to end a meal. Enjoy!
Ricotta, Pear and Hazelnut Verrines
A delightful and fluffy dessert: Ricotta, Pear and Hazelnut Verrines.
- 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
- 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
- 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
One or two days before, prepare the pears. Put the sugar and water in saucepan and bring to a boil. Stir to dissolve the sugar.
Let them marinade in the syrup at least overnight.
When you are ready to assemble the verrines, drain the pears from the syrup, drizzle with lemon juice and keep the syrup aside.
With an electric mixer, whisk the eggs with the sugar for a few minutes, until very light and fluffy.
Mix the flour and hazelnut mixture together and add this to the eggs. Do this gently, by hand, so as not to deflate the mixture. You want to keep it as fluffy as possible.
Pour this mixture into 2 x 22cm - 8.5 inch round tins (greased with butter and lightly coated in flour).
Bake in a preheated oven at 180°C - 355°F for 10 minutes.
Whip the cream and gently fold it into the ricotta mix.