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Ingredients:

• 45g cream 35%
• 30g sugar
• 100g white chocolate
• 150g goat cheese
• 250g whipped cream

Pears:

• 6 pears
• 1 vanilla bean
• Cream

Lemon cake:

• 500g butter
• 450g icing sugar
• 95g flour
• 260g white egg
• 225g almond powder
• 2 lemons

Methods:

• In a saucepan, melt the sugar in the cream stirring constantly.
• Add the white chocolate and goat cheese.
• Mix well until the texture is smooth and homogenous. Let cool.
• Fold the whipped cream into the cheese mixture.
• Divide the mousse between individual moulds. Refrigerate.
  
  Pears
• Peel and cut the pears in small cubes.
• Fry the pears in butter with the vanilla bean.
• Deglaze with the cream. Reserve.
  
  Lemon cake
• Cream the butter and the sugar.
• Add the flour. Add the white eggs. Add the almonds.
• Cook at 350°F until a golden brown colour.
• Zest the lemons over a parchment sheet and dry the zests in the oven at 200°F for about 3 hours.

Presentation

• In a small plate, invert the goat cheese mousse and pour some pears on top. Served with a rectangular piece of cake sprinkled with lemon zests. 
   

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