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Using a fork, bring the flour into the liquid and mix until combines.
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Add the buttermilk and mix until combined.
Quickly mix until combined, then refrigerate.
Add chocolate and mix until combined.
Transfer the purée to the pork and mix until combined.
2. Add butter and chocolate, and mix until combined.
Add the egg whites and mix until combined.
Add the egg and vanilla; mix until combined.
Stir in the egg, salt and nutmeg and mix until combined.
Place crème fraîche in a medium bowl with pine nut mixture and pomegranate molasses, and mix until combined.
Grind the nuts finely in a food processor, then add the tahini, chilli and sugar, and mix until combined.
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