Mousse: 

1. Start by adding ricotta to a food processor and process on high until smooth.
2. Once smooth, add granulated sugar and pinch of salt.
3. While processing, slowly stream in melted chocolate until thoroughly incorporated.
4. Let mousse drop off the spoon onto a bowl, grate on extra chocolate, and add a scoop of ice cream beside it.
5. Serve.

Creme Brûlée:

1. Start by cracking the eggs into a bowl and separate the yolks into a medium bowl.
2. In a small saucepan, add in heavy whipping cream, sea salt, and vanilla extract. Mix and whisk over medium heat until hot and steaming.
3. Begin beating egg yolks and gradually add in granulated sugar until all is added.
4. Splash a bit of the hot mixture into egg yolks, stir until incorporated. Repeat until eggs mixture is hot.
5. Add eggs mixture back to the mixture and stir until thoroughly combined. Pour into a bowl using a mesh sieve.
6. In four 6” ramekins set into a baking dish, evenly divide the creme brûlée into each ramekin. Fill baking dish (not ramekins) with boiling water until ¾ of the way up the ramekins.
7. Bake in a preheated oven set to 325F for 30-40 minutes.
8. Remove from the oven and hot bath. Place ramekin onto a wire rack to cool completely.
9. Once room temperature, wrap in plastic wrap and fridge at least 4 hours or overnight.
10. To serve, sprinkle on sugar and broil until the sugar has charred a little.
11. Serve and enjoy.

Rice Pudding:

1. In a medium saucepan, add arborio rice, granulated sugar, whole milk, heavy whipping cream, vanilla extract, and a charred cinnamon stick.
2. Set over medium-high heat. Stir often.
3. Once simmering, immediately reduce heat to medium-low. Let simmer and thicken, stirring occasionally, for 20-25 minutes or until rice is tender.
4. Pour into a bowl. Cover with plastic wrap. Fridge until room temperature or cooled completely.
5. Peel the banana and cut it in half lengthwise and place on a foiled lined baking sheet. Coat with sugar. Place under a broiler until caramelized.
6. To plate, place a big dollop of rice pudding on the plate tapping on the bottom to flatten it out.
7. Top with banana and crushed pistachios. Dust with cinnamon before serving.