Ingredients
75g/2½oz ricotta
55g/2oz chocolate, melted and cooled, plus extra for grating
½ pear, peeled and cored
1 ready-made brandy snap basket
Method
1. Place the ricotta into a bowl and fold in the melted chocolate.
2. Bring a heavy-bottomed saucepan to a simmer then carefully lower in the pear and poach for five minutes.
3. Remove the pear with a slotted spoon and allow to cool. Cut into slices.
4. To serve, fill the brandy snap basket with the ricotta mixture, arrange the sliced pear on top and garnish with the extra grated chocolate.
