Bring the cream to the boil, remove from heat and whisk in the chocolate until well combined. Transfer to a mixing bowl and mix in the walnuts, cinnamon, orange zest, ground almonds and banana. The mixture should be dry – if it is still slightly wet, add extra ground almonds. Set aside in the fridge for 10 minutes before using.
To make the curd, put the eggs, egg yolks, lemon juice and sugar in a bowl and whisk together. Add the melted butter, then place bowl over a pot of simmering water (ensure the base of the bowl doesn’t touch the water) and stir with a wooden spoon until the mixture thickens – do not let it boil. Transfer to another container and place in the fridge until needed.
Lay a spring roll wrapper on a clean bench. Brush all over with egg white, then put a large spoonful of chocolate mixture in the centre. Fold wrapper in half diagonally to form a triangle and press together to seal well, gently flattening out filling as you do so. Brush top with egg white and fold in half again, pressing edges together to ensure samosa is well sealed. Repeat with remaining wrappers and filling.
Cook samosas in batches in hot oil for 30-40 seconds or until golden. Drain on paper towels.
To serve, drizzle lemon curd on the plate, top with samosas and serve with ice cream and pistachios. Dust with icing sugar.
Cook's tip
To cook the samosas, you will need a deep-fryer or a large pot of oil heated to 175°C (hot enough to turn a cube of bread golden in just seconds).
Article from the March, 2012 issue of Taste magazine.
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