Jul 4, 2014

Club Noor: Chocolate Banana Samosas with Chai Spiced Creme Anglaise


Desserts are a weakness for most people, especially after eating a spicy wholesome meal. There’s no better way to cleanse the palate than with a bite of a little sweet something.  When entertaining guests, it’s always best to plan ahead, which means taking the right steps to save time during the party.  These easy samosas are quick to make and store easily in the fridge or freezer for a crowd pleasing dessert everyone will love.
The key to making these delicious little desserts is using the right ingredients.  Over ripe bananas (when the skin is almost black) are the best to use, because they will mash easily and they are super sweet.  The chocolate will also make a difference in this, so I go a step above and use Lindt milk chocolate, but it’s really personal preference. 

I came up with this dish when I wanted something fun for the whole family to enjoy.  It takes the best of the east and west and puts it all together into the perfect little bite. 

2 Ripe Bananas
1 Lindt Milk Chocolate Bar, broken into small square/rectangle pieces
pinch of chai spice
1 package frozen samosa wrappers
1 tsp sugar
1 Egg (whisked)
Noor Sunflower Oil (for frying)

Chai Spiced Crème Anglaise
2 cups heavy cream
½  tsp vanilla extract
4 egg yolks
1/4 cup sugar
½ tsp *Chai Spice Mix
     *combine the following ingredients
       (reserve the remaining)      
 1 tsp Cinnamon
1/3  tsp Cloves
 1/3 tsp Ginger
 1/3 tsp All spice
 1 tsp Cardamom

Servings: 4            Prep Time: 1 hour


Make samosas ahead of time and chill.  Remove the springroll/samosa wrappers from the package, and place under a damp paper towel.

In a medium size bowl mash up the banana into a paste, add the dash of chai spice and the  1tsp of sugar.
Take the samosa wrapper, one at a time and fill with 1 tsp of banana filling and a small piece of chocolate towards one end of the strip.  Fold over one corner to form a triangle; continue to fold the wrapper all the way through.  Repeat until you have used all the filling. (You will have about 8 samosas per banana) Chill until ready to use or freeze for future use.

Next make the crème anglaise.  First, place a medium size ceramic/metal bowl into the freezer. Now in a sauce pan combine the cream, 1/8 cups of sugar, and the vanilla extract, bring almost to a boil.
In a separate heat proof, non-reactive bowl whisk the egg yolks, chai spice, and remaining sugar until smooth. 

Next temper the eggs with a tablespoon at a time of the hot cream. Then pour the egg mixture back into the pan with the cream and stir constantly at a medium temperature until thick.
Pour through a strainer/sieve into the chilled bowl to stop the cooking process and allow to cool.

When ready to serve, deep fry the samosas in medium hot Noor Sunflower oil, drain and serve with chai spiced crème anglaise.

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