Spiced and floral truffles

Name: Green Pea Publishing
Price range: $

Serves 6-8 Desserts and puddings

Ingredients

10g walnuts
10g unsalted pistachios, shelled
100g soft dates, pitted
20g soft dried apricots
30g butter, melted
1 cardamon pod, seeds removed and finely ground
1 tsp rose water
4 tbsp condensed milk
3 tbsp desiccated coconut, finely ground

To decorate

2 tbsp dried pink rose petals
1 tbsp desiccated coconut
1 tbsp pistachios, shelled and finely ground

Method

Blitz the walnuts and pistachios roughly in a food processor. Add the remaining ingredients and blend until combined. Cover and chill in the fridge for 30 minutes.

In a small dish, combine the rose petals, desiccated coconut and ground pistachios.

Take a heaped teaspoon of the mixture and form it into a small ball and roll it in the coating.

These can be store in an airtight container in the fridge for 1 week.

Recipes and photographs taken from Mountain Berries and Desert Spice by Sumayya Usmani. Photography by Joanna Yee. (Frances Lincoln, £20).

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