Rose & Saffron Cream Kunafa Nests

As soon as the countdown to Eid nears one of the first things we tend to think of in our household is what sweets to prepare. This is especially true when we know it's going to be a long day of welcoming guests and needing to make something that's quick yet still impressive to serve with that first post-Ramadan afternoon tea! And so the idea for these Rose and Saffron Cream Kunafa Nests was born.

One of my absolute favourite Arabic desserts is kunafa (otherwise spelt as knafeh) - typically a dessert made up of two crisp layers of vermicelli, stuffed with a light but sweet cheese, and then soaked or drizzled with a wonderful rose sugar syrup concoction. I love how it cleverly uses cheese for that sweet and savory combo, which personally makes it irresistible.
Hence the idea behind this dessert came from my love of kunafa, whilst being inspired by a mix of those ingredients which are commonly used in Middle-Eastern and Asian sweets - rose petals, pistachio and saffron. All have long been used in a very festive way in both Middle Eastern and Asian cultures. Here instead of the usual akawi cheese, I decided to combine my beloved mascarpone (see previous recipes) with kunafa dough strands to create a dessert that, like the tradtional kunafa, is crunchy, sweet, creamy and aromatic all at the same time. Not to mention, it also looks very pretty once put together.

Using a cupcake tin also has its advantage as it means easy individual sized portions which aren't too filling, yet still worthy of seconds. Both the kunafa nests and mascarpone cream mix can be made ahead, so as to be assembled before serving.

Rose & Saffron Cream Kunafa Nests

Makes 12 nests. Preparation time 45 minutes.

250g kunafa dough, defrosted

1/2 cup water

1/2 cup caster sugar

2 & half tsp rose water

1 tsp orange blossom water

5-6 strands of saffron

250g tub of mascarpone

40g icing sugar

Pistachio slivers, for decorating

Dried rose petals, for decorating

Persian fairy floss, for decorating

1. Preheat the oven to 170 degrees C, and using a cupcake tray shape and roll the kunafa strands into each mould of the tray. Bake in the oven for about ten minutes, keeping an eye out until they are golden in colour. Remove and leave to cool.

2. Meanwhile make the sugar syrup by boiling the water and sugar together for about three minutes, until the sugar has melted. Leave to cool slightly and then add one teaspoon each of the rose and orange blossom water. Add the saffron strands and mix to get a yellow tint.

3. To make the cream topping, combine together the mascarpone, icing sugar and remaining one and a half teaspoons of rose water.

4. To assemble, drizzle one teaspoon of the sugar syrup over each of the kunafa nests, and leave to soak for five minutes. Now using a teaspoon, dollop the mascarpone cream mix over each nest, and drizzle a little more sugar syrup over. Decorate with Persian fairy floss, pistachio slivers and rose petals before serving.

Rosewater Panna Cotta

What is Ramadan without a dessert or two to enjoy after iftar?
 

For those of you who don't know, it is the Islamic month of Ramadan at the moment, and for one month Muslims all over the world fast (abstain from any food or drink) from dawn till sunset. As much as I love dessert, the problem I often have while fasting is that with such a limited time-frame to enjoy real food in the evening, I prefer to eat as little sugar as possible. Traditional Ramadan sweets tend to be rich, so I find those served in small portions can be enjoyed and still satisfy your sugar cravings. So this rosewater panna cotta is one of those desserts which is perfect for after iftar (the meal we break our fasts with).

 

Italian in origin, panna cotta is essentially a 'cooked cream', to which different fruits and flavours can be paired. Add rose water, and you have an easily adaptable Middle Eastern/Indian influenced version. It is an incredibly simple dessert, which comes together so quickly and easily, and yet looks like you've spent time and effort making it. All it requires is mixing together the ingredients, and then pouring into serving dishes to refrigerate.

 

Creamy and smooth, the hint of rose in this is delicate on the tongue. Its a lovely cool dessert to enjoy during these warm months, and perfectly apt to serve if you have guests around for iftar.

Just top with rose petals, or even fruit for an elegant touch!

 

Rosewater Panna Cotta

Taken from Indian Simmer

 

Makes 3-4 servings

 

1 cup heavy cream

2 tblspn sugar

1 tspn unflavored gelatin

1 tblspn cold water

1/3 cup mascarpone cheese

3 tspn rosewater

Few drops pink food coloring

 

Simmer together the cream and sugar in a saucepan until the sugar has melted. In a bowl, sprinkle the gelatin over the water to soften. Add the cream and sugar mixture to the bowl, and stir together. Add the rest of the ingredients and mix well until smooth. Strain the mixture and pour into individual serving glasses or ramekins. Chill in the fridge for 3-4 hours until set. Serve as is, or if preferred, dip the glasses in warm water for a few seconds to soften, then run a sharp knife around the edge of the panna cotta to loosen. Gently turn upside down onto a serving plate to remove the panna cotta. Decorate with rose petals or pair with fruit such as berries.