Ricotta and pear cupcakes, a single-serving version of the famous ricotta and pear cake, one of the most famous desserts from the Amalfi coast. The perfect recipe for a fresh and creamy dessert. A hazelnut biscuit, crumbly yet soft when cut, enclosing a filling of creamy ricotta and chunks of caramelized pear.
- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
RICOTTA AND PEAR CUPCAKES
- 3.5 oz sugar
- 4 eggs
- 1 cup toasted hazelnuts (Skinned)
- 0.4 cup all-purpose flour
- 5 tbsp butter
- 21 oz sheep ricotta cheese
- 1 cup heavy cream
- 8 oz sugar
- 1 pod vanilla (Seeds)
- 9.5 oz Williams pears (Or Agerola)
- 2.8 oz sugar
- 0.5 oz white rum (Or pear brandy)
- 1 tsp cornstarch
- extra virgin olive oil
- Half lemon (Juice)
RICOTTA AND PEAR CUPCAKES
HAZELNUT BISCUIT
Chop the hazelnuts together with the flour until powdered (be careful not to go too far or you might end up with hazelnut paste, check periodically.)
Melt the butter and let it cool.
Beat the eggs and sugar with an electric mixer for about 15/20 minutes, until the mixture is perfectly whipped (i.e., when the batter becomes light, fluffy, and can “write”).
Gently fold in the flour blend using a spatula, moving from top to bottom to prevent deflating the mixture. Gently incorporate the melted butter.
Spread the batter in a greased and floured rectangular pan (so you can later cut out 10 circles).
Bake in a preheated oven at 340°F (fan) or 355°F (static) for 10 minutes. Remove from the oven and let cool on a rack.
RICOTTA FILLING
In a bowl, work the ricotta with an electric mixer for about 4/5 minutes together with the vanilla seeds.
In another bowl, whip the cream to stiff peaks and fold it into the ricotta cream. Set aside in the refrigerator until needed.
CARAMELIZED PEARS
Peel the pears and cut them into regular cubes.
ASSEMBLY
Using pastry rings, cut out 10 discs from the biscuit or for a single cake, cut out two 8-inch discs.
Mix the caramelized pears with the ricotta filling (set some aside for decoration).
Pour the filling into each pastry ring on top of the biscuit or for a single cake, pour onto the first disc, level well, cover with the second biscuit, and press firmly. For single servings, level well, add the caramelized pear pieces set aside earlier. Finish with a dusting of finely chopped hazelnuts.
