Ingredients

Steps

• Mix the mascarpone with melted chocolate and fold in the crushed biscuits.
• Press the mixture into a chef's ring on a plate and refrigerate for 10 minutes.
• Blend the raspberries, icing sugar, and lemon juice to make the coulis.
• Cook the sliced pear in a pan with butter and honey until golden.
• Remove the ring using a blow-torch and serve the pudding with pears and coulis.