Mafroukeh de Pistacho (Trufados)
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¡Una deliciosa exquisitez de Oriente Medio con un toque nuevo! Una preparación a base de sémola y pistachos, con un centro de crema de ashta, transformada en trufas para una fiesta inolvidable. También se incluye un método tradicional más sencillo. ¡Además... ¡video de la receta al final del artículo!
Instrucciones
- 1
Prepare la crema de ashta según las instrucciones de la receta y déjela enfriar completamente. Una vez fría, transfiera la crema a una manga pastelera con la punta cortada para formar una abertura de 1 11 3 2 2 cm. 6 7 2 8 9 2 10 13 14 15 9 2 16 17 18 19 30 20 21 22 23 24 25 26 27 28 29 30 31 2 32
- 2
Prepare la crema de ashta según las instrucciones de la receta...
- 3
Cubra una bandeja para hornear con papel de hornear o una lámina de silicona. Dispense pequeñas porciones de crema de ashta (aproximadamente 1 12 cucharadita) sobre toda la bandeja. Humedezca ligeramente la punta de su dedo con agua y presione suavemente los bordes para aplanarlos y darles una forma más redonda.
- 4
Cubra una bandeja para hornear con papel de hornear o...
- 5
Cubra ligeramente con papel film y transfiera al congelador hasta que estén completamente congelados y sólidos; aproximadamente 1 hora, no más de 2 horas. Mientras tanto, prepare la masa de mafroukeh.
- 6
Cubra ligeramente con papel film y transfiera a...
- 7
In a food processor, pulse together the pistachios and 2 tablespoons (25g) of the sugar until very finely ground. Be careful not to over-process the mixture, to avoid turning the pistachios into pistachio butter.
- 8
In a food processor, pulse together the pistachios...
- 9
In a medium saucepan, heat the butter over medium-high heat until melted. Add in the semolina and stir until all the grains are well coated with the butter. Continue sautéing until just begins to smell fragrant; about 2 more minutes. It should barely change color.
- 10
In a medium saucepan, heat the butter over...
- 11
Add in the water and the remaining 1/2 cup plus 2 tablespoons (125g) sugar and stir to combine; mixture will be very loose. Continue cooking the mixture, stirring continuously, until the semolina has absorbed all the moisture, is no longer loose, comes together in one mass and pulls cleanly from the sides of the pan, about 3 minutes. Mixture should resemble mashed potatoes in consistency.
- 12
Add in the water and the remaining 1/
- 13
Add in the ground pistachio mixture, both the orange blossom and rose waters, and stir until well combined and homogeneous.
- 14
Add in the ground pistachio mixture, both the...
- 15
Transfer to a serving platter and spread into a 2-cm thick, about 9-inches circle (or any shape you prefer), and let cool completely (at room temp or in the fridge) before topping with the ashta.
- 16
Transfer to a serving platter and spread into...
- 17
Once cool, spread the ashta all over the top. Use as much or as little ashta as you like; I use all of it. Then garnish with chopped pistachios. Keep refrigerated until serving time. Serve cold or at cool room temperature.
- 18
Once cool, spread the ashta all over the...
- 19
Transfer to a bowl, and refrigerate until cooled to room temperature or colder; about 30 minutes. Once cool, be sure not to stir it again, as this soften the dough and makes too sticky.
- 20
Transfer to a bowl, and refrigerate until cooled...
- 21
Line another baking sheet with parchment paper or a silicone mat. Once cool, use a tablespoon-size ice cream scoop (or a measuring tablespoon), to scoop dough balls onto the baking sheet.
- 22
Line another baking sheet with parchment paper or...
- 23
Using your thumb or finger, make a deep indentation into each dough ball.
- 24
Using your thumb or finger, make a deep...
- 25
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. If you're working in a warm kitchen, you might want to keep the frosting scoops in the freezer, taking only one by one as you work, to prevent them from softening.
- 26
Take the ashta balls out of the freezer...
- 27
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 and nothing is peaking out.
- 28
Gather the dough over the ashta balls to...
- 29
Roll the mafroukeh truffles in ground pistachios to coat. Top with dried rose petal, if available. Place in mini cupcake liners if desired and arrange on serving platter. Keep refrigerated until serving time. Serve cold or at cool room temperature.
- 30
Roll the mafroukeh truffles in ground pistachios to...
- 31
Both mafroukeh variations will keep well in the fridge, well covered, for 2 days. For the truffles, it is best to coat them with the outer layer of pistachios, on the same day they're served.
- 32
Both mafroukeh variations will keep well in the...
Notas de Ago
- Usa ingredientes frescos y calor controlado para lograr el mejor resultado.
Sirve de inmediato y ajusta la sazón al final.
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