Pear+ricotta Mousse Cake Recipe
almond crust, caramelized pears [GF]
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Mousse
Caramelized Pears
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, sugar, melted butter, and salt. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
Mousse Preparation
- 2
Prepare the Mousse
In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes. In a large bowl, beat ricotta cheese, powdered sugar, and vanilla extract until smooth. Heat the bloomed gelatin in the microwave for 10-15 seconds until dissolved, then fold it into the ricotta mixture. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
Caramelized Pears Preparation
- 3
Caramelize the Pears
In a skillet over medium heat, melt the butter. Add sliced pears, brown sugar, cinnamon, and lemon juice. Cook for about 8-10 minutes until the pears are tender and caramelized, stirring occasionally.
Assembling the Cake
- 4
Assemble the Cake
Pour the ricotta mousse over the cooled almond crust and smooth the top. Refrigerate for at least 4 hours or until set. Once set, top with the caramelized pears before serving.
