Dessert

Ingredients

• 1 cup California walnuts
• ¼ cup milk
• 250 g khoya or mawa
• ¼ cup sugar
• 1 tablespoon ghee/clarified butter + a little extra for greasing
• ½ teaspoon cardamom powder

Preparations

1. Take ½ cup of California walnuts in a bowl.
2. To this add ¼ cup of milk and let it soak for 1 hour. Thereafter, blend it into a coarse puree.
3. Heat 1 tablespoon of ghee in a pan and add the remaining walnuts. Sauté till golden, drain and set aside.
4. Now in the same ghee, add khoya and sugar and mix well. To this add the walnut puree and mix again.
5. Keep cooking this till it gets thick and leaves the sides.
6. Then add cardamom powder and fried walnuts and mix well.
7. Spread this on a greased plate and let it set for a few hours.
8. Slice into pieces and garnish with California walnuts.

Ingredients

• 500 gm dark chocolate
• 150 gm Niagara cream
• 100 ml dark rum
• 50 gm coffee
• 300 ml milk
• 2 regular cookies
• 100 gm chocolate flakes
• 15 California walnuts
• 100 gm sugar

Preparations

1. Whip the cream and keep aside.
2. Heat the milk and chocolate in a pan till the chocolate melts. Keep aside to cool.
3. Dissolve the coffee in the old monk and add the mixture to the chocolate mix.
4. Fold in the whipped cream.
5. Crush the cookies and place in the serving dish.
6. Pour the chocolate and cream mixture into the serving dish and refrigerate till it sets.

For Caramelizing California walnuts                                                                                                              

1. Melt the sugar in a pan till it caramelizes.
2. Then coat each walnut with the caramel individually and keep aside.
3. Garnish the mousse with chocolate shavings and caramelized California walnuts and serve.

Ingredients

• 250 ml unsalted butter
• 300 gm refined flour
• 450 gm castor sugar
• 6 eggs
• 6 gm baking powder
• 100 ml oil
• 150 gm California walnut flour
• 3 oranges/malta
• 200 ml milk
• 100 ml orange juice

For Walnut Flour:

• 150 gm California walnut flour

Place the walnuts in blender and blend on high for 8 seconds until they are broken up to form a flour like consistency.

Preparations

1. Take a 9 inch cake mold, and line it with sliced oranges (malta).
2. Cream the butter and sugar together till light and fluffy.
3. Add the eggs slowly and keep mixing.
4. Fold in the flour, walnut flour and baking powder.
5. Then add the oil, milk and orange juice.
6. Keep mixing till everything is mixed properly.
7. Pour the mix into the cake tin and bake for 2 hours at 180˚C. After the first hour reduce the temperature to 150˚C.

For Caramelizing California walnuts                                                                              

1. Melt the sugar in a pan till it caramelizes.
2. Then coat each walnut with the caramel individually and keep aside.
3. Slice the cake and warm it, then garnish it with the caramelized California walnuts and serve warm.

Ingredients
300 gms dark chocolate
100 gms white chocolate
100 ml milk
80 ml whipping cream
3 egg yolks
100 gms sugar
1 vanilla pod
100 gms California Walnuts
8 tangerine
1 gelatin sheet

Preparations:

1. Beat egg yolks with sugar. Heat the milk with the cream and the vanilla pod opened until boiling. Pour the milk over the egg yolks removing the vanilla pod and cook, stirring continuously. Double boiler for 10 minutes, add 200 gms chopped black chocolate, let stand 1 minute and mix until its well blended. Cool in refrigerator for 3 hours.
2. Cut 2 tangerines into segments and squeeze the rest. Heat a quarter of juice. Dissolve 20 gms of sugar and gelatin which should be previously pre-hydrated in cold water. Mix with the rest of juice and put in the refrigerator for 2 hours.
3. Double boiler until melt the rest of black chocolate and white chocolate separately. Pour thinly on a baking paper, cover with another sheet of paper and flatten to mix with a marble effect; cool in the refrigerator for 1 hour. Chop walnuts. Make balls of creamy chocolate, batter with the walnuts and serve in bowls with segments of tangerine, pieces of chocolate and tangerine sauce.

Ingredients
500 gms cherries
40 gms California Walnuts
4 spoons of sugar
125 gms flour
3 eggs
½ glass of milk
1 vanilla pod
20 gms butter
A pinch of salt

Preparations:

1. Remove the stalks of the cherries. Cut walnuts into quarters and fill cherries with them, distribute in 4 individual bowls, sprinkle with half the sugar and let stand 30 minutes.
2. Heat the milk with the vanilla pod open and the remaining sugar, when starting to boil remove from heat, cover and let cool, strain. Beat eggs with salt, infused milk and sifted flour.
3. Spread the mix into 4 bowls and bake it for 30 minutes at 180 degrees. Serve warm or cool.

Ingredients
350 gms granola
100 gms California Walnuts
30 gms sesame
2 egg whites
100 gms honey
50 gms brown sugar
35 gms chocolate chips
1 teaspoon ground cinnamon
Sunflower oil
50 gms butter

Preparations:

1. Preheat the oven to 180°C. Leave the butter at room temperature to soften. Beat egg whites lightly with sugar and honey. Add the butter, oil, chopped walnuts, chocolate chips and sesame and stir. Add the granola and cinnamon and mix.
2. Line a baking tray or flat container with parchment paper and pour the mixture. Place another sheet of baking paper on top and press well with your hands or with a rolling pin.
3. Bake at 180°C for 15 minutes, let it stand for a while and cut in bars. Let them cool, unmold and set aside in an airtight container to avoid them moist.

Ingredients
12 strawberries
200 ml whipping cream
2 egg whites
100 gms California Walnuts
40 gms sugar

Preparations:

1. Rinse the strawberries. Cut off carefully the leaves at the top of the strawberries.
2. Grind California walnuts with half of the whipping cream and sugar. Beat the egg whites until stiff. Assemble the rest of the cream. Mix gently the walnuts cream and egg whites avoiding them going down, insert the resulting mousse in a pastry bag.
3. Fill the strawberries with California Walnuts mousse and serve three per person.

Ingredients
135 gms flour
1 banana
35 gms California Walnuts
80 gms butter
110 gms sugar
1 egg
1 teaspoon of yeast
80 ml milk

For Topping:
80 gms butter
125 gms icing sugar
1 teaspoon vanilla essence
24 halves of California Walnuts to decorate

Preparations:

1. Let the butter soften at room temperature. Then beat it with a whisk together with the sugar until the mixture is creamy. Add the egg and continue beating. Add flour sifted with yeast. Add the milk, mashed banana and chopped walnuts.
2. Preheat the oven to 180°C. Place the cupcake wrap in a baking mold for mini cupcakes and fill with the mixture. Bake the mini cupcakes 15 minutes at 180°C. Remove them from the oven and let them cool on a rack.
3. To prepare the topping, beat with the whisk the softened butter with icing sugar and vanilla essence. Put this cream in a pastry bag with small curly nozzle and decorate the cupcakes. On the top add a walnut half and serve.

Ingredients
150 gms flour
80 gms + 2 tablespoon butter
60 gms cane sugar
1 teaspoon cinnamon
1 yolk (medium size)
900 gms apples
2 tablespoon lemon juice
80 gms California walnuts
50 gms raisins
1 packet vanilla sugar

Preparations:

1. Knead the flour, 80 gms butter, sugar, cinnamon and the yolk with the hand mixer and then with fingertips until it is crumbled dough. Put it into the fridge for about 20 minutes.
2. In the meantime, peel the apples, quarter and core them. Then cut the quarters lengthways into halves and then cut again into smaller pieces. Sprinkle them with lemon juice. Chop the walnuts coarsely. Melt 2 tablespoon butter in a pot. Add walnuts, apple pieces, raisins and the vanilla sugar and braise lightly for 2-3 minutes at middle heat while stirring occasionally.
3. Fill the apple mix into a pan. Put the crumbles on top. Bake it in the pre-heated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas oven: see manufacturer) for approx. 35 minutes. Put it on a cooling rack afterwards.
4. Serve cold or warm.

Ingredients
35 gms butter
1 egg
1 egg yolk
50 gms sugar
1/2 tsp cinnamon
50 gms flour
1 pinch baking powder
35 gms ground California walnuts
1.5 tbsp dried and chopped cranberries

Preparations:

1. Preheat oven to 180°C (Circulating air: 160°C, gas at stage 2-3).
2. Oil mini bundt cake forms. Melt the butter in a pan and let cool down.
3. With mixer on highest speed, beat egg and egg yolk well for 1 minute until fluffy, then add sugar while stirring on low constantly. The mixture has to be mixed for another 2 minutes.
4. Put flour, baking powder and cinnamon into the mixture and incorporate carefully on lowest speed. At the end put in first ground walnuts and cranberries, then blend in butter.
5. Fill the dough in mini bundt cake ramekins and bake for 15 – 20 minutes.