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OPERATION
50
Bread/Pastries
No
Menu
Umm Ali
22
*3*8
Weigh
Food
Positio
t Limit
Temp.
1
Room
serving
Rack
n
Ingredients
4 all-butter croissants, 2 tbsp. raisins or dried
mixed berries, 2 tbsp. flaked/slivered almonds, 2
tbsp. pine nuts, 2 tbsp. roughly chopped shelled
unsalted pistachios, 250 ml milk, 5 tbsp caster
sugar, ¼ tsp ground cinnamon, 2 tsp orange
blossom water, 250 ml whipping cream, 4 tbsp
shredded coconut, 1 small egg (optional)
Method
Tear up the croissants into bite-size pieces, place
on the baking sheet and bake in the 180
for 10 minutes until crisp and golden. Spread the
baked croissant pieces across the base of a baking
dish, about 23 cm in square. Sprinkle over the
raisins, almonds, pine nuts and pistachios,
3
making sure they are spread evenly. Heat the milk
in a heavy-based saucepan over a medium heat,
add 3 tablespoons of the sugar and mix well to
dissolve. Reduce the heat to low, add the
cinnamon and orange blossom water and heat
through at a gentle simmer for 3-4 minutes.
Remove the pan from the heat and leave it to cool
so that the egg will not scramble when it's added
to it. Put the cream and the remaining sugar in a
mixing bowl and whisk until the mixture forms
soft peaks. Sprinkle in the coconut and gently fold
to incorporate. Add the egg to the cool milk
mixture and whisk to combine. Ladle the mixture
into the baking dish and spread the whipped
cream over the top. Put into the oven.
Instructions
7
oven
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