Apple ma'moul with kashta or clotted cream recipe
Orange blossom and rose add delicate layers of flavour
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 6 |
Caramel:
160 gms sugar
40 gms water
45 gms glucose
Apple and syrup:
400 gms water
500 gms sugar
150 gms butter cooked until brown
2 tbsp lemon juice
1 pinch of salt
2 vanilla pods
6 large golden apples
Ma’moul dough:
105 gms flour
105 gms fine semolina
105 gms ghee, softened
½ tin sweetened condensed milk
1 tbsp orange blossom water
To serve:
1 cup kashta or clotted cream
Dried damask rose
Cinnamon powder
For the caramel:
1. In a saucepan, heat the water, sugar, and glucose over low heat, until it turns into a light caramel.
For the apple and syrup:
1. In a saucepan, combine water, lemon juice, vanilla seeds, sea salt, butter and sugar; bring it to a boil.
2. Carefully pour the hot caramel over the syrup.
3. Core the apples and then arrange the apple in a mould, drizzle syrup, and then bake for an hour at 85C.
4. Remove from oven and let it cool at room temperature.
5. Before serving, warm the apple in an oven for about three to four minutes.
For the Ma'moul dough:
1. In a bowl, mix plain flour, fine semolina and ghee. Next, add condensed milk and blossom water; mix well.
2. Pour the dough into an oven tray until it is four centimetres thick and bake it in a 150C preheated oven for 20 minutes or until the dough is dry.
3. Stir the dough every five to six minutes to crumble.
4. Remove the dough from the oven and set it aside to cool at room temperature.
5. Blend the crumble in a blender for a few seconds.
6. Plate the crumble, apple and syrup. Sprinkle cinnamon powder and garnish with dried damask rose and a spoonful of kashta.
Recipe courtesy: Orfali Bros
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