Pomegranate Pistachio ‘Ferreros’
Given all that Ferrero Rochers meant to us then, I feel that it’s poetic justice to say “I love you” with my own interpretation of these nutty treats: pomegranate-pistachio “ferreros.” The pomegranate, or “anar” as we call it in India, is a symbol of love, fertility and prosperity, and its juice, flesh and seeds are ubiquitous in our cuisine. Ayurveda prescribes what may just be one of the simplest cures for the loss of sexual desire: pomegranate seeds.
Crush biscuits into small pieces, not crumbs. Add hazelnuts, dried fruit and raisins; sprinkle with a little port wine and set aside. Using a double boiler, melt chocolate and butter. To the melted chocolate, add icing sugar, salt, remaining port and condensed milk; mix well. Let it cook, stirring regularly. Add biscuit mixture; mix well. Let mixture cool and thicken for 10 to 15 minutes. Take small pinches and roll into little balls. Roll half in chilli flakes and the other half in pistachio powder, arranging alternately in a box or tray as you go. Makes a pretty present! Or just serve with coffee.
Rushina M. Ghildiyal
Rushina M. Ghildiyal is a gastronomy columnist, book author, writer and content consultant. Essentially, she has found the perfect guise under which to hide her true obsession, thereby legitimizing her foodie idiosyncrasies. Rushina is beset upon getting an harmonious flavour balance every time, brazenly discusses food with anyone, anywhere, collects food books and passionately adores all things culinary. She also has a delicious predilection for diverging from the mainstream food haunts, in search of the routes less taken, looking for the scrumptious underbellies of the world’s great cities.