Whipped Cream-Enriched Ricotta Spread with Pears

Steps

1. Wash a heavy pot, a slotted spoon, a fine-mesh strainer and a bowl in hot soapy water, rinse well, then line the strainer with a double layer of clean cheesecloth or a thin cotton towel and set it over the bowl.
2. Pour the whole milk and heavy cream into the pot and stir in the salt. Heat over medium, stirring gently now and then so the bottom doesn't scorch, until the milk is steaming with tiny bubbles at the edge and a thermometer reads about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat. Drizzle in the lemon juice all at once and stir slowly just two or three times. Within a minute the milk curdles: soft white curds clump together and float while the liquid around them turns into thin, translucent, yellow-green whey. If the whey still looks milky, stir in a few more drops of lemon juice from your measured amount only if any remains; otherwise wait another minute.
4. Leave the pot undisturbed for 10 minutes so the curds firm up and separate fully from the whey.
5. Gently ladle the curds with the slotted spoon into the lined strainer, then pour the rest of the whey through. Drain at room temperature for 10 to 15 minutes for a soft, spreadable texture. For longer draining, move the strainer and bowl into the fridge at 40°F (4°C) or below.
6. Discard or refrigerate the whey. Transfer the warm curds to a clean bowl and whisk vigorously for 1 to 2 minutes until smooth and fluffy. You should have about 400 g (about 1 3/4 cups) of drained ricotta, roughly 100 g (a scant 1/2 cup) per serving.
7. Cover and refrigerate the ricotta promptly for at least 30 minutes to chill. Keep it refrigerated, use within 3 days, and don't age it.
8. To serve, slice the pear thinly and spoon the chilled whipped ricotta into a small bowl as a soft spread with the pear slices for scooping.