Chestnut Charlotte cake with ricotta and pear mousse

In a bowl, whisk the egg yolks with the sugar until frothy and white. Add the sifted flour and baking powder and mix until well blended and homogeneous. 

Incorporate the stiffly beaten egg whites, stirring from the top downwards without letting the mixture dislodge. Pour the mixture onto a baking tray covered with baking paper and level with a spatula.

Bake at 180° C for about 15 minutes. When cooked, turn the biscuit dough out onto a clean cloth sprinkled with caster sugar so that it does not stick. Allow to cool, then cut out two 7 cm high strips.

Heat the milk with the glucose, add the gelatine previously soaked in cold water and squeezed out and pour the hot mixture over the chocolate.

Emulsify with the help of an immersion blender, add the cold cream. Pour into a bowl and place in the refrigerator overnight.

In a bowl, cream the ricotta with the sugar and grated lemon peel for about 5 minutes using an electric beater.

In another bowl, whip 250 ml of cream and add it to the ricotta. Now heat the remaining 50 ml of cream, turn off the heat and add the gelatine previously soaked in cold water and well squeezed out.

Let cool and add to the cream and ricotta mixture, mix well.

On the inside edge of a 20 cm ring (lined with acetate cake liners), lay 7 cm high strips of biscuit dough, with the scraps also lining the bottom.

Brush all the inside walls with pear jam and pour the ricotta mousse inside.

Now place in the refrigerator and allow to solidify.

Once solidified, remove the ring and with the help of a pastry bag fitted with a French nozzle, dress the chocolate namelaka.

Then pour the extra williams pear and vanilla jam in the centre.