Gulf News 'Your Ramadan Table': Saffron Umm Ali
Chef John Buenaventura's rich, flavourful Middle Eastern dessert recipe ready in 20 minute
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3 to 4
Ingredients
8 Large butter croissants
150 gms Pistachios, chopped
1 tsp Cardamom powder
700 ml Milk
200 gms Heavy cream
200 gms Sugar
A pinch of saffron
A pinch of Nutmeg
1 tsp Lemon juice
Mascarpone cheese, as needed
Method
In a saucepan, boil milk and add a pinch of saffron, nutmeg, and cardamom powder. Once done, add a teaspoon of rose water. Gently mix and set aside.
Add heavy cream and white sugar in a mixer to make whipped cream with a squeeze of lemon juice. Whip it until stiff peaks form.
Meanwhile, roast the pistachios in an air fryer at 185°C for 6 to 7 minutes. Cool them down, chop them, and set aside.
In a mixing bowl, add roughly broken croissants, saffron milk, and half of chopped pistachios, then fold it together.
Transfer the mix to a serving bowl, add rest of the pistachios and top it with the whipped cream.
Preheat the oven to 160°C and bake it for 7 to 10 minutes. Once done, serve with mascarpone cheese and enjoy.
Tips
You can use almond slivers, raisins, or walnuts instead of pistachios.
Instead of croissants, palmiers or any puff pastry can be used to make Umm Ali.
To make it vegan, you can use almond milk or coconut milk.
A rich, buttery goodness paired with crunchy pistachios and the delightful flavour of saffron. I can’t wait for you to give it a try and experience how quickly it becomes a new favourite!
Join us for the next recipe tomorrow!
Do you have a favourite Ramadan recipe to share? Write to us at food@gulfnews.com.