Honey Zriga

A smooth rose-scented cream that coats the spoon, contrasted by the crunch of butter-browned phyllo pastry. Honey flows and binds crushed almonds for a sweet and deep finish.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 437
• Protein: 10 g
• Carbs: 54 g
• Fat: 20 g

Ingredients

• 500 ml Whole milk
• 40 g Corn starch
• 50 g White sugar
• 4 piece Phyllo dough ( torn into pieces )
• 30 g Minimum butter sweet
• 50 g Almond with skin ( crushed )
• 3 tbsp Honey
• 1 tbsp rose water
• 1 tbsp Orange blossom water
• 4 piece Melsouka sheets ( torn into pieces )

Instructions

1. Cream preparation

   In a saucepan, mix the whole milk, cornstarch, and white sugar while cold. Heat over medium heat, stirring constantly with a wooden spoon until the cream thickens and coats the spoon. Remove from heat and add the rose water and orange blossom water.

2. Cooking the crunch

   Tear the phyllo dough and the melsouka sheets into pieces. In a pan, melt the unsalted butter and brown the dough pieces until they are well colored and brittle. Drain on paper towels.

3. Roasting and assembly

   Coarsely crush the almonds with skin and quickly dry-toast them. In bowls, alternate a layer of cream, a handful of crispy dough, almonds, and a drizzle of honey. Serve immediately.

Chef's tips

• Never stop stirring the cream, or it will stick to the bottom and burn.
• Assembly must be done at the last minute so the pastry doesn't soften when it hits the cream.

Storage

Eat immediately after assembly. The cream alone can be kept for 24 hours in the fridge.