Directions

1. For the Beignets: Whip the ricotta in a stand mixer until smooth. Add the egg, sugar and pistachio nuts and continue mixing. Add the flour, baking powder and salt and mix just to combine – be careful not to overmix.
2. Heat deep fryer to 175°C, then working in batches drop about a tablespoon of the batter into the hot oil. Turn the batter over occasionally to make sure it gets cooked on all sides.
3. Remove from oil and blot on a paper towel. Before the beignets cool, sift icing sugar all over them.
4. Serve immediately.
5. NOTE – Batter can be made ahead  of time and kept refrigerated until needed. Beignets should be cooked to order.
6. For the Sour Cream Brownie: Beat 1 egg, 100 gr sugar and 120 ml sour cream together in a small bowl. Set aside for later.  
7. Melt butter and chocolate over a double boiler until smooth. Set aside.
8. In a large bowl, beat together the other 2 eggs, the rest of the sugar and the vanilla. Fold in the melted chocolate, then the flour and salt, and mix until batter just comes together – be careful not to overmix.
9. Pour into a greased square cake pan, then add dollops of the reserved sour cream mixture over top. Swirl the sour cream around the brownie with a skewer so that it does not mix in but rather has brown and white swirls.
10. Bake in 175°C oven for 25-30 minutes until centre still has a few moist crumbs.
11. Remove from oven and cool completely before slicing.
12. Serve with dulce de leche, crème anglaise, Chantilly cream, or other sauce of your choice.
13. For the Cottage Cheese Brulee: Whip egg yolks and sugar until frothy. Meanwhile puree cottage cheese in a food processor until smooth. Add cottage cheese to egg mixture along with milk and vanilla and whisk until incorporated.
14. Pour into ramekins and place in a water bath. Bake at 175°C for 20 minutes, until just barely jiggly in the middle.
15. Remove from oven and water bath and cool. Sprinkle with brown sugar and torch until sugar melts. Garnish with fruit of your choice.