Chocolate Ricotta/ Paneer pot

If you remember how we made the mixture for the cannoli and if you've tried that,than this one will be almost ctrl + c and ctrl + v :)!

Traditionally this dish is usually cooked in an oven, but my post is alot easier and less time consuming. Recipe ahead

Ingredients

1/2 pat paneer

150g chocolate

1 Pear (slice quarter and mince half) eat the rest

2tbsps crea,

2tbsps honey

2 tbsps sugar

1 tbsps almonds (alternative: pine nuts)

2 tbsp flour

Dusting : Icing sugar

Method:

Caramalizing pear:

Add sugar and melt it in you saute pan.

Add your sliced pear with 1tbsp of honey and pinch of chili flakes and stir it and cover your pear and cook till it changes color.

Mixture:

First melt the 150 g unsweetned chocolate in a pan. Instead of using a ban-maire make your life easier by just breaking you chocolate into a pan and melt it on a medium heat and keep an eye on it to avoid burning it.

In a bowl add the half pat of paneer .(add lovely essence to the dessert) and mix it

Add your diced pear and 1tbsp of honey into the bowl and mix well

Add 2 tbsp of fresh cream

Add the melted chocolate into the bow and gentely FOLD. Don't worry about the chunky bits,try and break a little bit. rest will just add to the texture.

Add 2-4 tbsp of flour again depending on the texture you desire and fold everything together.

Now, add that to your pot and cover it with a newspaper and use a thread around it to hold it. My teacher helped me use a rubberband(Rubberbands creep me out...let's not go there) for those of you weirdos like me you could use a thread to hold the newspaper together.

Fill a saute pan with water and place your pot/pots in boiling water and cover with a lid. Let it heat and cook in steam. The newspaper will absorb all the moisture. Remove once you notice alot of  moisture releasing.

Plate up!!

I used cream in the center and almonds for garnish also used the caramalized pear as you can see. play with your creative senses and blow your self away! this dish is better served after it's chilled.

You can also bake it for a slightly harder and baked texture of your dessert. If you want a rising you could add 2 tsp of baking powder to your mixture and into the oven. You're garaunteed to get a rising finish