This post is written in partnership with World Market. All thoughts and opinions are 100% my own.
Have y’all seen the previews for the latest Marigold movie? It’s called The Second Best Exotic Marigold Hotel and I’m kind of looking forward to seeing it! 😉 Thus why I’ve got some festive international food for you today! My first thoughts were Pistachios when I thought of the The Second Best Exotic Marigold Hotel. I’m a dessert fanatic and so anytime I have an opportunity to create a dessert recipe, I’m like…yesssss! 😉
I knew pistachios were common in Indian food and I knew I was going to use them in my dessert. So I decided what better way to feature the Pistachios than to give you a Pistachio ice cream?? But I couldn’t just leave you hanging with only an ice cream. I figured you’d need something with more texture to pair with it. Enter the Samosa. Typically, samosas are prepared as a savory dish. But I like to ride on the wild side and thought why not make them as part of my dessert. With a spiced chocolate sauce inside. Yummmm!
(Think of a Samosa as a fried pie with yummy goodness inside)
Before we get to my yummy dessert dish, I want you to learn more about The Second Best Exotic Marigold Hotel and the SWEEPSTAKES involved! Yes…you read that right! You can enter to win a really fabulous trip to INDIA!! Plus…check out the trailer below…it’ll get you in the mood for my food!
World Market’s Best Exotic Marigold Sweepstakes
Win an Epic Adventure to India Inspired by the Film
Grand Prize Package: Trip for 2 to India (6-day trip includes airfare, accommodations and excursions) + Free movies for two for a year & $1,000 WM gift card!!
Now…on to my delicious food!
1 cup dry roasted, salted pistachios, shelled
3/4 cup of sugar
2 cups whole milk
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
2/4 cup salted shelled pistachios, coarsely chopped
chocolate curls for garnish
Finely grind the 1 cup of shelled pistachios and 1/4 cup of the sugar in a food processor. Bring milk and the ground pistachio mixture to a boil in a heavy saucepan. Remove from heat and add in the almond extract. Stir to combine.
Whisk the egg yolks and remaining sugar in a medium bowl. Gradually whisk in the hot milk mixture and return back to the saucepan once completely combined. Cook over low heat until the liquid thickens and leaves a path on the back of a spoon. Stir constantly for about 10 minutes (do not allow the mixture to boil). Strain into a large bowl (want a soupy mixture without any texture) and let the mixture chill in the fridge for at least 2 hours or overnight.
Before following the instructions on your ice cream maker, stir in the whipping cream and chopped pistachios. Then process according to your machine’s manufacturing instructions. Transfer to an airtight container and freeze.
Take out of freezer about 15 minutes before serving to allow the ice cream to thaw a bit. Top with the chocolate curls and a few more chopped pistachios.
Original recipe can be found here.
Semi-Homemade Spiced Chocolate Samosas
I’m calling these semi-homemade because I’m using Puff Pastry instead of what is traditionally called for in a samosa recipe.
Puff Pastry (2 sheets)
1 1/2 cups of Guittard Semi-Sweet Chocolate Baking Chips
3 Tablespoons of unsalted butter
3/4 cup of whipping cream
5 shelled, salted pistachios, finely ground
5 whole cloves, finely ground
1/8 teaspoon ground saigon cinnamon
1/8 teaspoon ground cardamom
Melted butter for your puff pastry
Heat the oven to 350 degrees F.
In a double boiler, add the whipping cream, chocolate chips and butter. Stir until melted. Add the ground pistachios & cloves, cinnamon and cardamom. Stir to combine.
Prepare the puff pastry by cutting it along the crease lines. You’ll have 3 long rectangles from each sheet. Then cut each rectangle into 3 equal parts. Brush each side with some melted butter.
Take one corner and fold over to the opposite corner, forming a triangle. Pinch the sides together and scoop a spoonful of the chocolate sauce into the triangle. Lay on a baking sheet and crimp all the edges together with a fork.
Repeat with all of the puff pastry dough.
Bake for 10-12 minutes. Cool on a wire rack.
If you have any left over chocolate sauce, drizzle over the Chocolate Samosas. 🙂
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