Ingredients

Method

• 500 g puff pastry, thawed
• 100 g dark chocolate
• Milk, for brushing
• 50 g brown sugar
• 2 t ground cinnamon
• 350 g ricotta
• 4 small red apples
• 50 g butter
• 1 lemon, juiced
• Mint leaves, fried and dusted with icing sugar, for serving
• Espresso, for serving

Method

Ingredients

Preheat the oven to 200°C.

Cut the puff pastry into strips 5 cm wide, then finely chop the chocolate and sprinkle over each strip, pressing it into the pastry. Twist the pastry strips in opposite directions to create a spiral effect similar to a cheese straw.

Place on a baking tray, brush with milk, sprinkle with 2 T brown sugar and the cinnamon. Bake for 15 to 20 minutes, or until puffed up and golden.

While the chocolate-cinnamon dippers are baking, place the ricotta on a baking tray and into the oven. Place the apples on a small baking tray, dot with butter and sprinkle over the remaining brown sugar.

Squeeze over the lemon juice and bake for 15 to 20 minutes, until sticky and slightly tender.

Remove from the oven, pour the syrup from the apples over the ricotta and place under the grill for 3 to 5 minutes, or until the sugars caramelise.

Serve hot with the fried mint leaves and espresso.