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Orange Blossom, Honey and Baklava Semi-Freddo
Introduction
This is a real show-stopper of a dessert. There are a few elements to it but none of them are complicated. The only thing to keep an eye on is timing, as the bubbling syrup needs to be added to the eggs halfway through their being whisked. Just follow the instructions and you’ll be in for a treat which sees the best part of baklava – the sticky, nutty filling – layered through a simple semi-freddo.
Getting ahead: This keeps well for up to 2 weeks in the freezer so you can make the whole thing well in advance.
Ingredients
| For the semi-freddo: | |
| 250ml | double cream |
| 70g | caster sugar |
| 40g | mild runny honey |
| 3 | eggs (crack one open, then separate the yolk and white of the other two: you only need the yolks of these) |
| 1½ tbsp | orange blossom water |
| For the baklava filling: | |
| 90g | pistachio kernels, toasted |
| 60g | walnut kernels, toasted |
| 1 tsp | ground cinnamon |
| 10 | cardamom pods, shells crushed and then discarded, seeds finely ground in a pestle and mortar (or ¾ tsp ground cardamom) |
| ¼ tsp | flaked sea salt |
| 2½ tbsp | mild runny honey |
| 1 tbsp | orange blossom water |
| For the orange salsa (optional): | |
| 2 | oranges |
| 80g | pomegranate seeds, from about 1 pomegranate |
| 5g | mint leaves, roughly torn |
Preview
This recipe is a preview
Buy Falastin for the full recipe, and more great recipes from Sami Tamimi, Tara Wigley
From the book
Falastin: A Cookbook
A love letter to Palestinian food and culture from the Ottolenghi co-authors..
With a mix of traditional and modern recipes for everything from one-pots to perfumed sweet treats.
With beautiful photography and stories from unheard Palestinian voices.
