Moroccan Dessert Jawhara & another surprise
Hope you enjoyed this very simple classic Moroccan recipe
Dessert #1: Jawhara Fried phyllo dough with cream and fruits
½ litter Whole Milk 1 tablespoon of whole Butter 2 tablespoons of Cornstarch Sugar vanilla & orange blossom water Strawberries, mango & kiwis those are the ones used in this video you can whatever available Philly dough pre cut in round shapes
Start with making your cream, cold milk with the corn starch are mixed together and then we put then in a medium fire, we keep stirring with energy until it’s starts tickenning and then we keep adding cold milk and trying to keep that temperature until we finish the milk, we’ll add orange blossom water, sugar and vanilla & butter. We fry the phyllo dough on a large pan and we let them rest vertically for a while it help it to become more sturdy and it get rid of the excess of oil. The fruits needs to be chopped vertically as well, and then we start making layers Philly dough, cream & fruits until we’re satisfied about the height of our tower 5 to 6 layer we finish it with some fruits on top and honey.
Dessert#2 : Crumble With cream et and fruits –
Crumble Ingredients : 2 TS of all purpose flour 1 TS of sugar 2 generous spoons of room temperature butter 2 Ts of Oatmeal 2 Ts Mixed seeds (Optional).
Making the crumble : For our crumble we put all the dry ingredients first, Flour & sugar add all the butter in and mix with you hand try to break the butter and incorporate it with the flour, we’re looking for a grainy sandy texture, if you’re not satisfied with the texture and looks too dry add just some drops of milk until you get a satisfying grainy sandy mixture. Put that in a buttered oven tray, and it goes straight to the pre-heated oven (200°C) from time to time mix again to get all the crumble cooked evenly.
Cream Ingredients : 2 Tsp of cornstarch Milk Orange blossom water vanilla sugar or extract –
Making your cream : cold milk with the corn starch are mixed together and then we put then in a medium fire, we keep stirring with energy until it’s starts ticketing and then we keep adding cold milk and trying to keep that temperature until we finish the milk, we’ll add orange blossom water, sugar and vanilla
Final plating : Take some transparent bowls or glasses and put the crumble as a base, put the cream on top and let it rest in the fridge for at least 45 min, finish them with the red fruits some green lemon zest and iced sugar.
Served from Morocco with Love