Dessert

Ingredients
For the walnut-cinnamon ice cream:
100 gms Californian walnuts, chopped
4 tablespoon brown sugar
3 eggs
1 pinch of salt
4 tablespoon vanilla sugar
100 gms mascarpone
150 gms plain yoghurt
2 tablespoon cinnamon
walnuts

For the plum-red wine compote:
500 gms plums
70 ml red wine
50 gms brown sugar
1 teaspoon cinnamon
1 teaspoon starch

Preparations:

1. Mix the chopped walnuts with sugar, caramelize it in a pan and then let it cool on a baking paper.
2. Separate the yolk from the egg white and whip the egg white with a pinch of salt until stiff. Combine the yolk and the vanilla sugar in a different bowl and mix until it has a foamy consistency. Take another bowl and stir mascarpone, yoghurt and cinnamon to create a smooth mixture.
3. Mix the egg white mixture with the mascarpone-yoghurt cream and carefully fold in the beaten egg white. Fill the mass into an ice machine and let it freeze for 20 minutes. Meanwhile chop the caramelized walnut brittle roughly and give it into the ice machine for the last five minutes.
4. Put the finished ice cream into a lockable container and freeze it for another two hours. Preheat the fan oven to 180°C (upper/lower heat: 200°C, gas oven: level 3).
5. Wash the plums, halve them and remove the core. Put them into a heat-resistant baking tin and sprinkle them equally with sugar and cinnamon. Let them bake in the oven for 15 minutes.
6. Skim the liquid of the baked plums and bring it to boil together with the red wine. Put the starch in a bit of water, mix it with the plum-red wine liquid and let it boil. With continuous stirring, let the mixture thicken and add the plums.
7. Let the compote cool and serve it with a ball of the walnut-cinnamon ice cream.

Ingredients
4 cups (1 lt) whipping cream
2 cups (500 ml) California walnuts, toasted
2 tbsp (30 ml) walnut oil
12 egg yolks
1 cup (250 ml) granulated sugar
1 vanilla bean, split and scraped

Glazed Walnuts:
10 California walnut halves
5 ml maple syrup
Icing sugar, for dusting
175 ml granulated sugar, for caramelizing

Preparations:

1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
2. Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 100°C. Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.
3. Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour the cream into the egg mixture, whisking until combined.
4. Pour mixture into 10 (175 ml) ramekins. Place ramekins in a large baking pan; pour boiling water into the pan to halfway up sides. Bake at 150°C about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.
5. Glazed Walnuts: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with icing sugar.
6. Just before serving, sprinkle 1 tablespoon (15 ml) sugar on each ramekin. Using a kitchen torch or oven broiler to brown and caramelize sugar. Immediately top with a glazed walnut.

Ingredients

150 gms California walnuts

4 eggs (yolk)

200 gms sugar

500 gms whipped cream

100 gms honey

Preparations

1. In a pan, let the 150 gms sugar melting; add honey and California walnuts to caramelize.
2. In a separate bowl, whip cream until foamy, and then gradually add remaining sugar.
3. Once caramelized California walnuts are cooled off, add them into a bowl and whip the yolks altogether.
4. Add the whipped cream and mix everything accurately without leaving the blend losing its consistency.
5. Pour your blend in shaping bowls and let it into the freezer for 2 hours.
6. Serve and garnish with chocolate or fruity topping of your choice and fresh California walnuts crumble.