Mix the orange juice, the two types of sugar, cardamom pods and orange zest in a deep dish baking pan.

Carefully peel the pears and cut them in half. Remove the core and place the pears in the liquid you mixed above.

Cook in the pre-heated oven at 350F - 180C for 30-35 minutes until the liquid is reduced and the pears are golden.

Mix the milk and cream in a saucepan and place over low flame. Heat the mixture up to 85C (if you don't have a theremometer, just make sure it's hot, but not as hot as to burn your finger). Turn the heat off and add the lemon juice. Mix a few times then allow to rest for 5 minutes.

Strain through a very fine sieve lined with a cheese cloth and allow to drain for about 2 hours.

Mix the flour, sugar, cinnamon and salt in a bowl. Add the butter and mix until grainy then spread the mixture in a baking tray lined with parchment paper.

Bake for 7-10 minutes in the pre-heated oven at 350F -180C just until golden, crisp and fragrant.

Take 4 tall glasses and spoon part of the cinnamon streusel in. Add a dollop of ricotta and place 2 halves of pear on top. Finish off with a dollop of whipped cream and a drizzle of honey.

Serve right away.