Dessert

Ingredients:

• 1 1/2 cups California walnuts
• 1/2 cup pomegranate arils, fresh
• 340g dark or milk chocolate chips, divided
• 340g white chocolate chips, divided
• 2 tablespoons shortening, divided

Preparation:

1. Coarsely break walnuts into a bowl. Carefully lift out the nuts leaving behind any skins that have broken off.
2. Place 2/3 of the dark or milk chocolate chips in a medium glass bowl with 1 tablespoon shortening. Microwave on 50% power stirring every 30 seconds. When the chips are mostly melted, slowly add the remaining dark chocolate chips, stirring vigorously. If chips aren’t fully melting, place back in the microwave for 5 seconds intervals. Stir again to help cool chocolate quickly.
3. Repeat melting steps with white chocolate chips and remaining shortening.
4. Line a baking sheet with parchment paper. Use a spatula to make 1/4-inch thick layer. Option to make marbled bark by dropping spoonfuls of dark and white chocolate alternately onto baking sheet.
5. Sprinkle with walnuts, pomegranate arils and sea salt and lightly press into the surface. Refrigerate until firm.
6. Carefully break into pieces and store between pieces of waxed paper in an airtight container for up to 2 weeks. Store in the refrigerator.

Tips:

1. Make sure to melt chocolate slowly at a lower power, stirring frequently. Melting too fast may cause the chocolate to discolour.
2. Melting 2/3 of the chocolate, then add the remaining chips will give you the best bark texture.
3. Stirring well to cool the melted chocolate will also help give the bark the best texture.
4. Don’t overmix when swirling or you’ll lose the pretty marbled look. Swirl back and forth, or swirl in circles to get the look you prefer.
5. Don’t spread too thin or the toppings may fall off.
6. Store and serve from the refrigerator or the bark may become soft.

Ingredients:

For the base and filling:

• 40g California walnuts
• 10g extra virgin olive oil
• 120ml walnut milk
• 60g dark chocolate-85%
• 3g agar-agar
• 100g raspberries

For the topping:

• California walnuts
• Agave syrup
• Mint leaves
• Red fruits

Preparation:

1. For the base, crush the walnuts with the oil. Pour over the base of the glass, squeeze and set aside in the refrigerator.
2. For the chocolate layer, heat the walnut milk over medium heat without boiling. Once hot, add the chopped chocolate and stir until it melts. Add 2g of agar-agar, boil, and wait for it to melt.
3. Remove from the heat, strain if necessary, and pour half of the mixture into the glass. Refrigerate until it sets. The other half will be saved for the top layer.
4. For the berries layer, boil the berries and strain. Discard the pulp and boil the remaining liquid with a gram of agar-agar. Stir and pour over the first layer of dark chocolate. Wait for it to gel.
5. When it has been set, add the remaining cocoa mixture on top of the red fruit mixture and leave it in the refrigerator.
6. Caramelize walnuts with a dash of agave syrup. Add the caramelized walnuts, fresh berries, and some mint leaves.

Ingredients:

• 2 cups California walnuts
• 1 cup water
• 1/2 cup powdered sugar
• 1 teaspoon vanilla essence
• 2 tablespoons honey
• Pinch of salt

Preparation:

1. In a blender, combine 2 cups of California walnuts and 1 cup of water.
   Puree the mixture for approximately 2 minutes until it reaches a smooth consistency.
   Add powdered sugar, vanilla essence, honey, and a pinch of salt to the walnut puree.
2. Continue blending the mixture until it transforms into a light and fluffy walnut puree. This should take a few additional minutes.
3. Transfer the walnut cream puree to a bowl or container of your choice.

Ingredients:

• 300ml walnut milk*
• 150ml cold brew coffee
• 50ml bourbon
• 2 to 3 tablespoons sugar
• Pinch of salt
• Chopped California walnuts, whipped cream, caramel sauce, chocolate sauce (optional toppings)

Preparation:

1. Pour walnut milk into ice cube trays and freeze for several hours or until firm.
2. Place in a blender with cold brew, bourbon, sugar and salt; blend until smooth.
3. Pour into a large glass and serve with any desired toppings.

*How to make California walnut milk at home?

Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!

Ingredients:

• For the Rice Paper Rolls: 
• 8-10 sheets of rice paper
• Large, wide bowl of warm water

For the Filling:

• 1 1/2 cup crunchy veggies (bell pepper, carrot, and cucumber, shredded red cabbage)
• 250g paneer (Cottage cheese)
• 1/4 cup walnuts, chopped
• 1 bunch of fresh mint
• 1 bunch of fresh coriander
• Salad greens or shredded lettuce

For Raw mango dipping sauce:

• 1/2 cup raw green mango, chopped into smaller pieces
• 1/4 cup ripe mango
• 1/4 cup walnuts soaked in water for 30 minutes
• 1 green chilli, chopped
• 1 inch ginger
• 2 garlic cloves
• 1/2 cup mint leaves
• Juice of 1/2 lime
• 1-2 ice cubes to maintain color
• Drizzle of honey, optional
• Salt, to taste

Preparation:

1. In a blender or grinder, add all the dipping sauce ingredients. Blend the ingredients till smooth. Set aside.
2. Thinly slice all of the vegetables and roughly chop the walnuts.
3. Cut the paneer into small rectangles. Heat oil in large skillet over medium heat. Fry the paneer in the oil, flipping on all sides to ensure even browning – about 5 minutes. Remove and set aside.
4. In a bowl add 2-3 tablespoons of the prepared mango sauce. Add 1 tablespoon of sesame oil, 1 teaspoon honey and a dash of water to loosen the sauce of a bit. Whisk to combine.
5. Add the paneer back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook until all of the sauce is absorbed and the paneer looks glazed, stirring frequently. Set aside with prepared veggies.
6. Arrange all of the fillings on a large plate or tray, and set a bowl of warm water big enough to dip the rice paper in.
7. Soften the rice paper by soaking it in the bowl of warm water for 5-10 seconds. Rotate the paper in the bowl in a circular direction, and press the center of the rice paper into the bowl to completely soak it. Carefully remove the rice paper from the water and place onto a plastic or polished wood cutting board.
8. Place any and all of the fillings that you prepared into the center of the rice paper. Top with some chopped walnuts.
9. Fold each side of the rice paper in towards the center, then fold the bottom portion over the filling, towards the top. Compress the roll as you roll it towards the top of the rice paper to completely seal it.
10. Serve with the raw mango dipping sauce. The rolls are best consumed immediately.

Ingredients:

• 1/4 cup walnuts soaked in 1 cup water, overnight, plus extra for garnish
• 1 teaspoon rose syrup + 2 tablespoons rose syrup
• 2 teaspoon basil seeds, soaked in water
• 1/4 cup falooda sev (vermicelli)
• 2 scoops vanilla ice cream
• Dried rose petals for garnish

Preparation:

1. Transfer the soaked walnuts to a blender and blend into a rough crumb consistency. Do not over blend, or you’ll start to make walnut butter.
2. Add 1 cup water and blend for another 2 minutes until liquid is creamy and milky looking. Add 1 teaspoon rose syrup, and blend again. Refrigerate till ready to use.
3. Boil 3 cups water. Cook the falooda sev as per the package instructions. Pour in a colander and rinse in cold water, drain all the water, and set aside.
4. Add 1-2 tablespoons of rose syrup per glass at the bottom. Add 2 tablespoons of soaked basil seeds. 5. Add a layer of the cooked falooda sev. Sprinkle some chopped walnuts. Add the chilled rose walnut milk. Scoop vanilla ice cream on top. Garnish with rose petals and chopped walnuts. Serve immediately.

Ingredients:

• 1 cup yogurt
• 8-10 walnut pieces, plus few extra chopped for mixing in the popsicle mould
• A few strands of saffron, soaked in warm milk
• 3 tablespoons honey (adjust as per your preference)
• 1/2 teaspoon cardamom powder

Preparation:

1. In a blender add the walnut pieces and pulse them to coarse powder. Add the rest of the ingredients and blend all together.
2. Pour half of your lassi mixture in your popsicle mould. Add few chopped pieces of walnut, top with the rest of the mixture. Place sticks, and freeze overnight.

Ingredients:

• 1 cup mango pulp (from 2 mangoes)
• 2 cups hung curd or Greek yogurt
• 1 tablespoon milk
• A few strands of saffron
• 1/4 cup powdered sugar
• 1/2 teaspoon cardamom powder
• Pinch of nutmeg
• 1/4 cup walnuts, soaked overnight

Preparation:

1. Soak walnuts in some water, and keep overnight.
2. Place a sieve over a bowl and line it with muslin cloth. Place 3 cups curd in the muslin cloth, and bring the edges of the muslin cloth together and tie one edge tightly around the rest. Place a heavy bowl on the tied muslin cloth bundle. Refrigerate the bowl for 4 hours, or overnight.
3. Next day, with as little water possible grind the walnuts into a smooth paste.
4. Soak the saffron in warm milk.
5. Peel and chop the mangoes and add to the blender with the walnut paste. Puree.
6. In the same blender with the mango puree in it, add the thick hung curd. Also add, ½ cup powdered sugar, cardamom powder and the saffron soaked in milk.
7. Blend till the mixture is smooth and even.
8. Chill the mango shrikhand in the refrigerator and serve in bowls.

Ingredients:

• 4 large ripe bananas, peeled
• 25g milk chocolate chips
• 25g mini marshmallows
• 75g California walnuts, roughly chopped
• 75g salted caramel sauce
• Vanilla ice cream to serve

Preparation:

1. Make long slits along the length of the bananas and place each on a large square of foil, open up the slits and press in the chocolate chips and marshmallows.
2. Wrap up the foil loosely to seal. Place on a BBQ or griddle pan and cook for 15 minutes until the bananas are soft and the chocolate has melted.
3. Meanwhile, mix together the walnuts and caramel sauce. Open up the foil parcels and top the bananas with the walnut mixture.
4. Serve with a small scoop of ice cream to serve.

Ingredients:

• 14 English sponge fingers, halved
• 2 teaspoon instant coffee granules
• 50g California walnuts, chopped
• 200g raspberries
• ½ x 400g can low fat custard
• 400g fat free Greek yogurt
• 1 teaspoon clear honey
• Cocoa for dusting

Preparation:

1. Mix the coffee with 150ml boiling water. Soak the sponge fingers in the coffee for 5-8 seconds until just soft and place in the base of 4 glasses. Sprinkle over half the walnuts and then the raspberries.
2. Fold the custard into the Greek yogurt with the honey and spoon over the raspberries. Dust with a sprinkling of cocoa and add the remaining walnuts to serve.