237ml whipping cream
118ml whole milk
2 tsp SIS Fine Grain Sugar
15g all-purpose flour
2 tbsp corn flour
1 1/4 cup milk
1 tsp rose or orange blossom water, vanilla or ground mastic (optional for flavouring)
150g SIS Fine Grain Sugar
114g unsalted pistachios, shelled, lightly toasted
80g semolina, medium grind
57g unsalted butter
1 cup water
1 teaspoon rose water
- To make the ashta filling. In a medium saucepan, whisk together the whipping cream, milk, flour, corn flour and SIS Fine Grain Sugar, until well combined without any visible lumps.
- Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Continue to cook until the mixture thickens.
- Pour into a bowl and refrigerate until cold and set at least 1 hour.
- Stir with a spoon to loosen up before using.
- Transfer the mixture to a piping bag with the end snipped off to expose a 1cm opening.
- Line a baking sheet with parchment paper or a silicone mat. Pipe 1 teaspoon-sized dollop of ashta all over the sheet.
- Cover lightly with plastic wrap and transfer to the freezer until fully frozen and solid for about 1 hour.
- To make the mafroukeh dough. In a food processor, pulse together the pistachios and 25g SIS Fine Grain Sugar until finely ground. Be careful not to over-process the mixture, to avoid turning the pistachios into pistachio butter.
- In a saucepan, heat butter over medium-high heat until melted. Add in the semolina and stir until all the grains are well coated with butter. It should barely change colour.
- Add in the water and 125g of SIS Fine Grain Sugar and stir to combine until mixture become very loose.
- Continue cooking the mixture, stirring continuously, until the semolina has absorbed all the moisture and comes together in one mass and pulls cleanly from the sides of the pan, for about 3 minutes. Mixture should resemble mashed potatoes in consistency.
- Add in the ground pistachio mixture and rose water, stir until combined and dough is formed.
- Transfer to a bowl, and refrigerate for about 30 minutes. Once cool, be sure not to stir it again, as this soften the dough and make too sticky.
- Assemble the truffles. Line another baking sheet with parchment paper or a silicone mat. Use a tablespoon-size ice cream scoop (or a measuring tablespoon) to scoop mafroukeh dough into balls onto the baking sheet.
- Using your thumb or finger, make a deep indentation into each dough ball.
- Take the ashta balls out of the freezer and working quickly, peel the frozen ashta from the baking sheet and place one inside each indentation of every dough ball.
- Gather the dough over the ashta balls to completely cover them. Roll the dough into smooth balls, making sure the ashta is completely wrapped inside.
- Roll the mafroukeh truffles in ground pistachios to coat. Place in mini cupcake liners if desired and arrange on serving platter. Keep refrigerated until serving time. Serve cold or at cool room temperature.