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Ingredients

• 600g mixed berries (i.e., raspberries, blueberries, currants and blackberries)
• 2 packages of vanilla sugar
• 50g California walnuts
• 2 tablespoons flour
• 2 tablespoons sugar
• 2 tablespoons soft butter

Preparation:

1. Sort out, rinse off and clean berries. Mix berries in with vanilla sugar and distribute into 4 ovenproof cups or bowls.
2. Chop up walnuts finely. Mix together flour with walnuts, sugar and butter and make into crumble. Disperse the crumble evenly over the berries. Bake in a preheated baking oven at 200 degrees for 12-15 minutes.

Tip: You can serve Berry Crumble with vanilla ice or whipped cream as you like.

Ingredients

• Butter for greasing
• 40g custard powder
• 3 tablespoons caster sugar (40g)
• ½ teaspoon ground cinnamon, plus extra for dusting
• 1 teaspoon vanilla bean paste
• 2 medium egg yolks
• 500ml whole milk
• 50g California walnuts, chopped
• 320g pack ready rolled puff pastry

Preparation:

1. Preheat the oven to 220°C. Butter a 12-hole muffin tin.
2. Place the custard powder, sugar, ¼ teaspoon cinnamon and vanilla in a medium saucepan and blend in the egg yolks and milk. Gently heat until just boiling, stirring until thickened, stir in half the walnuts and set aside.
3. Cut the pastry in half and place 1 half on top of the other, sprinkle with ¼ teaspoon cinnamon and roll up tightly from the long edge like a Swiss roll. Cut this into 12 equal slices.
4. Flatten each pastry round with the palm of your hand and roll out to a 10cm circle then press into the prepared tin. Fill each with the custard.
5. Bake for 15-20 minutes until golden. Allow to cool before removing from the tin and sprinkle with extra cinnamon and remaining Walnuts.

Ingredients

• 1 medium egg
• 2 tablespoons milk
• 3 tablespoons vegetable oil
• 1 teaspoon instant coffee
• 4 tablespoons self-rising flour
• 4 tablespoons caster sugar
• 25g California walnuts, chopped

Preparation:

1. Beat the egg in a 350ml heatproof mug with the milk and oil. Blend the coffee with 1 teaspoon boiling water and add to the mug with the flour, sugar and all but 2 teaspoons walnuts, mix well to combine.
2. Microwave on full power for 2-3 minutes or until a skewer comes out clean. Allow to cool.
3. Sprinkle with reserved walnuts.

Ingredients

• 750ml full-fat milk
• ½ cup California walnuts, soaked overnight
• 4 tablespoons sugar (5 if you prefer slightly sweeter)
• 3 tablespoons whole wheat flour
• 1/3 cup milk, plus 4 tablespoons milk
• 100ml cream
• ¼ teaspoon ground cardamom
• Few strands of saffron
• 2 tablespoon toasted walnuts, crushed

Preparation:

1. Drain the soaked walnuts, then dry grind them to a coarse texture. Add 3-4 tablespoons of milk and grind to make a smooth paste.
2. In another bowl, add the whole wheat flour. Using 1 tablespoon at a time, mix the flour with the 1/3 cup of milk to make a flowing liquid paste. Keep in mind to add the milk in batches, else lumps might form.
3. In a heavy-bottomed pan, add milk and bring it to a boil on medium flame, stirring occasionally.
4. Reduce the heat to low and add in the whole wheat paste, stirring continuously to avoid lumps. Increase heat to medium-low and cook till the milk in the pan thickens, for approx. 10-15 minutes, stirring constantly.
5. Once the milk has thickened, add the sugar, saffron strands, cardamom powder, and walnut paste, and cook for another 10 minutes on medium-low.
6. Add in the cream, and cook for another 5-10 minutes till the mixture consistency is a thick rabri-like consistency.
7. Turn the flame off and allow the walnut kulfi mixture to cool down completely. Stir occasionally to avoid film forming on top.
8. Once the mixture is completely cooked, pour into a freezer-friendly container with a lid, and chill in the freezer for 1-2 hours, till the edges start freezing.
9. Remove from freezer and with a hand blender beat mixture for 1-2 minutes. You can also use a blender for this. 10. Pour the mixture into kulfi molds along with some chopped walnuts. Close the lid tightly and freeze for 8 hours or until the kulfi is set.
10. To serve, dip the kulfi moulds in warm water (not hot) for 10-15 seconds till the edges loosen. The kulfi will easily release from mould. Serve on a plate garnished with chopped walnuts.