Servings:
6
Prep time:
30
Cooking time:
35
INGREDIENTS
- -150g Manitoba flour
- -100g white flour
- -2 pears
- -200g ricotta cheese
- -60g dark chocolate
- -60g butter
- -2 egg yolks
- -4 tablespoons Clementine jeam
- -2 tablespoons brown sugar
- -1 tablespoon wheat malt
- - ¼ cube brewer’s yeast
- -100ml milk
- -50ml orange liquor
- -powdered sugar
INSTRUCTIONS
- Slightly heat the milk and melt the malt and the yeast. Then, incorporate the white flour and mix to obtain a thick cream. Cover the pan and let it raise in a protected place for at least an hour.
- Soften the butter and mix it with the jam (if it’s not sweet enough, add a tablespoon or two of brown sugar), incorporate the egg yolks and last the Manitoba flour. Then add the raised batter and knead to obtain a consistent, soft and sticky dough.
- Cover six 8cm high molds with butter and flour, distribute the batter stopping at two thirds of the height, then cover them and let them raise for one-two hours in a warm place. One swollen, bake them at 160°C for about 25 minutes.
- Cook the pears, peeled and chopped, in a casserole with brown sugar for about 10 minutes, letting it caramelize a little bit. Once cold, blend them with the ricotta cheese to obtain a mousse (otherwise, you can blend them on their own and add some whipped cream).
- Remove the mini Pandoro cakes from their molds and cut the base with a knife to make them more stable. Drizzle them with a mix of orange liquor and water in equal parts. Then, with a pastry bag, squeeze some mousse on the surface of the cakes and some on the plate. Sprinkle some powdered sugar on top and drizzle some melted dark chocolate to complete the plate.
