John Myers
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Orange Blossom Mousse in Nest, with Baklava and Pistachio Ice Cream
The perfect orange blossom mousse in nest, with baklava and pistachio ice cream recipe with a picture and simple step-by-step instructions.
Kubaneh bread
- 500 g Flour
- 30 g Yeast fresh
- 15 g Salt
- 70 g Sugar
- 1 Pc. Egg
- 320 ml Water cold
- 100 g Butter
Orange blossom mousse
- 2 Pc. Eggs
- 500 ml Whipped cream
- Orange blossom water
Baklava
- 2 Pc. Lemons untreated
- 550 g Sugar
- 300 ml Water
- 100 g Honey
- 100 g Chopped pistachios
- 150 g Chopped almonds
- 150 g Chopped walnuts
- 2 tsp Cinnamon
- 180 g Butter
- 10 leaves Filo pastry
Pistachio Pesto”
- 100 g Butter
- 50 g Chopped pistachios
Pistacchio icecream
- 100 g Pistachio nuts
- 200 ml Cream
- 200 ml Milk
- 30 g Raw marzipan paste
- 80 g Sugar
- 2 Pc. Eggs
Kubaneh bread
- Mix the flour and yeast slowly, add salt and sugar and finally water and egg.
- Knead vigorously for 3 minutes, then cover and let rest for 10 minutes. Knead again for 1 minute, cover and let rest for 10 minutes. Repeat the process a total of 3 times. Then let it rest for an hour.
- Melt the butter. Divide the dough into 12 equal pieces. Spread a little butter on the work surface, thin out the dough, spread the butter, fold it up, butter again, fold again – at some point roll it up and pour it into buttered muffin tins.
- Bake at 170 degrees for about 15 minutes.
Orange blossom mousse
- Beat the eggs over the water bath with a whisk until frothy. Stir in the orange blossom water, whip in the cream until stiff and fold in and chill for at least 3 hours.
Baklava
- Cut the zest from a lemon (without white skin). Squeeze the lemons.
- Simmer 7,300 ml water with 500 g sugar and lemon zest for 20 minutes. Now add honey and lemon juice and simmer for another 5 minutes. Let cool and pass through a sieve.
- Brush the baking dish with butter. Butter and layer 5 sheets of filo pastry individually, then sprinkle some nut mixture on top, then again put 5 buttered pastry sheets on top, then some nut mixture again, then leaves with butter.
- Cut into pieces and bake at 160 degrees for 1 hour. Cut the hot cake again, then pour the syrup over it. Let cool and steep for 4 hours.
Pistacchio icecream
- Chop the pistachios, put them in a blender with the milk and puree. Bring the pistachio milk to the boil briefly in a saucepan. Let cool down.
- Cut the raw marzipan mixture into small slices, puree the cooled milk with marzipan. Add sugar and eggs, mix again.
- Whip the cream, fold in. Pour into the ice cream maker.
Pistachio Pesto”
- Chop the pistachios and mix with melted butter to make a spreadable mixture.
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