Garlic scapes are available in the market and I decided to make a ‘pesto’ for some rigatoni. I didn’t have pinenuts for the classic preparation but there were some pistachios in the cupboard.

150 g garlic scapes
75 g pistachios, shelled, lightly toasted
75 g smoked mozzarella, grated
3/4 cup extra virgin olive oil
1/2 tsp sea salt
juice and zest of 1/2 lemon

Chop the scapes into small pieces which will help break them down in the blender or food processor. Add the pistachios, oil, salt, zest and juice. Blend until you have a chunky pesto. Remove the contents to a bowl and stir in some grated smoked mozzarella (or scamorza affumicata).

I have to admit that I’m not entirely convinced about the combination of dark chocolate and roses. Rosewater and pistachio nougat — absolutely — that is a traditional Middle Eastern dessert. Nougat and chocolate — sure, why not. I think I’ve seen chocolate coated nougat before. It’s basically chocolate and marshmallow flavours. That said, there is a chocolate bar I recall from the far past called a ‘Big Turk’ which was chocolate-coated Turkish Delight. I just did a search on it and it’s actually still being made by Nestlé. Who knew?

Perhaps if the cake was made with white chocolate? I will try that in the future.

Anyway, following are the recipes for each of the components of this plate.

Flourless Chocolate Cake

The ubiquitous ‘molten chocolate cakes’ that still exist on many restaurant menus. This recipe is from a restaurant I used to work at.

1 lb bittersweet chocolate
¾ lb unsalted butter
1 ¼ lbs sugar
8 large eggs
8 egg yolks
1 oz orange liquor
4 tablespoons cornstarch

Chop the chocolate into small pieces and melt it with the butter in a bain marie. Meanwhile combine the sugar and cornstarch in one bowl and whisk the eggs and egg yolks in another bowl.

I use a stand mixer for this. First put the melted chocolate and butter mixture into the mixing bowl with a whisk attachment. Start the mixer on slow speed. Slowly add the sugar and cornstarch to the mixing bowl. Once that is well incorporated with the butter and chocolate, gradually add the egg mixture, and finally the shot of orange liquor.

Mix the lot until it looks glossy and paler in colour. It will also bulk up somewhat.

I use this to make individual small cakes. Basically take some ringmolds and butter and flour them. Then use a collar of parchment paper to line the inside. This may be overkill. Using either parchment paper collars or butter/ flour should be good enough to make for a non-stick result. Put the prepared ringmolds on a baking pan lined with a silicon mat, or a sheet of parchment paper. Scoop about 4 to 6 oz of chocolate batter into the ringmolds and bake at 375°F for about 20 mins.

The idea is to see a raw circle in the centre about the size of a silver dollar. When you re-heat the cake later, the centre will still be slightly wet, hence the ‘molten’ in molten chocolate cake.

Rosewater Ice Cream

5 T rosewater
1 vanilla bean
2 ½ cups 18% table cream
2 large eggs
120 g sugar
dried rose petals

Split the vanilla pod and place the pod and seeds with the cream in a pot. Heat until the mixture just comes to the boil.

Meanwhile in a bowl, beat the eggs and sugar together then slowly add the hot cream to the egg mixture. Beat this constantly to prevent the eggs from curdling.

Remove the vanilla pod and place everything back in the pot and cook over medium-low heat, stirring constantly until the mixture thickens slightly to the consistency of a light custard. Do not boil the mixture or the eggs will curdle.

Pour the lot into a bowl and refrigerate until well-chilled. Add the rosewater and rose petals and process in an ice-cream machine.

Something about the texture of this ice cream reminded me of Indian ice cream, aka kulfi. 5 tablespoons of rosewater is enough to let the flavour burst through, but you may want to add an extra tablespoon-or-two if you really love rosewater.

Pistachio Nougat…recipe posted later…

The local No-Frills has some passion fruits in the produce section that haven’t really budged over the time they’ve been there. Saran-wrapped brown golf balls topped with a white sticker doesn’t help seal the deal.

I bought 3 of them and decided to make some passion fruit sauce, which is lovely drizzled over a piece of cheesecake or vanilla ice cream or lots of things. It’s easy to make, and although there isn’t much pulp inside a passion fruit, a little goes a long way.

1 cup water
1 cup white sugar
Pulp and seeds of 3 passion fruits

Wash the passion fruits. Cut them open and scoop out the seeds and pulp, reserve for later. Don’t throw away the skins.

In a saucepan combine the water, sugar and passion fruit skins. Bring to the boil, stirring occasionally, and simmer for about 10 minutes.

Remove and discard the passion fruit skins. Add the reserved seeds and pulp to the syrup, which will have turned a beautiful pinky-orange at this point, and reduce until you reach the desired consistency. For a syrup to add to summer drinks you may not want to reduce the syrup. For a thicker dessert topping cook for a few minutes on medium heat.

Remove from heat and cool.

The seeds are crunchy but still edible. If you don’t mind eating pomegranate seeds then these will not bother you. Otherwise, strain out the seeds and decant this beautiful amber syrup into a jar for future use.