Make an English cream using milk, egg yolks and sugar. Add hydrated gelatine and pour it on the ricotta. Once the mixture is 25°C add the cream.
PEAR TAR TAR
Melt the butter down in a pot, add pears and roast them to eliminate water. Add pear pulp and lemon juice. Add sugar that has been mixed with pectin and cook it a little.
YUMMY MILK CHOCOLATE GLAZE
Melt the the cocoa butter down, add chocolate, oil and the hazelnuts grains. Use it on a frozen and not temperate product.
HAZELNUT AND COCOA STREUSEL
Combine cold butter and the other ingredients in sequence in a mixer. Knead it to get a grainy and irregular dough. Put it in the fridge for an hour and then cook in the oven at 150°C.
STRAWBERRY GELATINE, YUZU PERFUMED
Melt a part of purée with sugar, dextrose and gelatine, add to the remaining purée with lime peel an use it.