John Myers
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Rosemary Ma’amal on Fine Cream, with Homemade Rose and Herb Tea
The perfect rosemary ma’amal on fine cream, with homemade rose and herb tea recipe with a picture and simple step-by-step instructions.
For the cream:
- 200 g Rice milk chocolate with hazelnuts
- 20 g Dark chocolate
- 400 g Mascarpone
- 9 tbsp Greek yogurt
- 40 g Powdered sugar
- 5 Tr Rosemary essential oil
- 1,5 Pc. Lemon
- 5 Pc. Roasted hazelnuts
- Preserving jars with swing top 200 ml
For the ma’amal:
- 1 Ta Semolina
- 0,5 Ta Flour
- 0,25 Ta Ghee
- 0,25 Ta Butter
- 0,5 tsp Dry yeast
- 1 tbsp Water warm
- 75 ml Milk
- 3 tbsp Rose water
- 60 g Dates
- 2 tbsp Ground rosemary
- Powdered sugar
For the tea:
- 2 tsp Dried rosemary
- 1,5 tsp Lavender
- 1 Pr Mint tea dry
- 6 Pc. Rosebuds dried
- Vanilla essence
The creme
- Place the chocolates piece by piece in a bowl and melt over a water bath. In the meantime, put the mascarpone in a bowl and stir in the yogurt spoon by spoon. Sift the powdered sugar into the cream and stir. Gently stir about two thirds of the cream into the chocolate and refine the chocolate cream with the rosemary oil. Mix the rest of the cream with the grated lemon zest. Spread the chocolate cream on the glasses and pour the lemon cream over them with a piping bag. Put the cream in a cool place and let it steep (preferably a couple of hours).
The ma’amal
- Mix the ghee and butter and knead this with semolina and flour. Cover and let the mixture rest for approx. 4 hours. Chop up the dates and shape into cherry-sized balls with slightly moistened hands. Roll the balls in rosemary and set aside. Dissolve the yeast in the water and work into the semolina mixture with milk and rose water. Preheat the oven to 230 C ° convection.
- Shape the semolina dough into balls about 2.5 cm thick and make a hole with your finger. Insert a date ball and close the dough balls. Place the balls on a baking sheet lined with baking paper and bake for about 15 minutes.
tea
- Pour one liter of hot water over the herbs except for the rosebuds and let them steep for about 5 minutes. Divide the rosebuds into 6 glasses. Sieve the tea into the glasses, add 1 drop of vanilla extract each and serve with the biscuits.
Serving
- Take the cream out of the fridge and garnish with a hazelnut each. Arrange ma’amal on the lids like a staircase and sprinkle with powdered sugar. The cookies taste best when they are served warm!
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