Ingredients
For the chocolate mousse
250ml milk; 75g dark chocolate;
200ml semi-whipped cream;
3 egg yolks; 30g sugar;
1 gelatin leaf

For the orange ice cream
250ml milk; 2g staboline;
1 orange (juice and zest); 60g sugar; 25ml fresh cream;1 tbsp Gran Marnier; 4 egg yolks; 5 vanilla pods

For the samosas
20g butter; 2 samosa pastry sheets; 50g cherries; 1 Williams pear; 5 vanilla pods; zest of one small orange; pinch brown sugar; cinnamon powder (as you please); 1 tbsp brandy

Method

For the chocolate mousse
Boil the milk. Whisk the egg yolks and sugar. Soak the gelatin leaf in iced water. Pour the boiling milk over the eggs and sugar mix. Add the chocolate and the drained gelatin and whisk until dissolved. Whip the cream to salt consistency and add it to the mix just before it starts to set.

For the orange ice cream
Boil the milk, orange juice and vanilla pods. Whisk the sugar and egg yolks and then pour the milk and juice over them. Add the staboline and Grand Marnier and cook until temperature reaches 82˚C. Add the diced orange zest previously cooked in syrup. Leave to infuse for four hours. Churn in an ice-cream freezer. Add the fresh cream just before the mix is ready.

For the samosas
Heat the butter and brown sugar. Add the diced, peeled pear and stoned cherries. Cook for two minutes. Add the vanilla pods, cinnamon and orange zest. Add the brandy and flame. Leave to cool, then use the pastry brushed with butter to form the samosas.

Joe Vella is an Executive Chef, Hilton Malta.