Place cream and milk into a small saucepan bring to the boil, when you start to see movement add the vinegar and give the milk 2 quick stirs. Take the saucepan off the heat and leave it for 20 mins. As soon as the vinegar hits the milk you will have an instant reaction, curds and whey.
After 20 mins the curd will have formed a raft on top of the whey, using a slotted spoon gently lift the curd and drain in a ricotta hoop or similar for 20 mins. Place the oil into an oven proof ramekin large enough to hold the ricotta mix and place the ramekin on a baking tray and into a hot oven. Into a bowl put the ricotta, egg, parmesan and seasoning mix well. When the oil in the ramekin is very hot, put the ricotta mix into the hot ramekin and place back into the oven dropping the temp to moderate. Bake for 15 mins or until golden.
Cut pear into wedges and char grill, while still warm toss in a little white balsamic vinegar.
To serve place baked ricotta and pear onto a platter I have served mine with some fresh lettuce leaves, a few olives and some savoury pikelets.