Dessert

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.

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 g California walnuts

4 eggs (yolk)

200 g sugar

500 g whipped cream

100 g honey

Preparations

1. In a pan, let the 150 g 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.