Dessert Bastila with Almonds & Cream

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Memorable Flavours In Casablanca

Really could be one of the most memorable dessert flavours I have had in Morocco! Absolutely deliciously unbelievable! I could have this dessert anytime, in fact I catch myself craving this flavour very often, and nothing else can make up for it!!

Bastila sheets are sometimes available in the big stores which makes carrying out this recipe a breeze. However, if the sheets are not available in your market, don’t worry, because you can make these easily, here is the link to the recipe. Make the disks, smaller than you would for a savoury Bastila, or you can make them in rectangles if you wish to serve this dessert as a mille feuille.

For the best effect, serve this dessert with Moroccan mint teaĀ and devour the goodness of these Moroccan flavours. find the Moroccan Tea recipe on this link.

Ingredients

1 recipe Bastila sheets, find the recipe here

For the creme patisserie

  • 3 egg yolks
  • 1 tsp vanilla essence, or seeds of 1 vanilla bean
  • 1 cup milk
  • 1/2 cup double cream
  • 2 tbsp orange blossom water
  • 1 tbsp butter
  • 2 tbsp caster sugar
  • 1 1/2 tbsp cornflour
  • 1 1/2 cups toasted slithered almonds
  • icing sugar to powder on top
  • honey for drizzling on top

Bring the milk to a boil and set aside, covered.

In the meantime, in a separate bowl, mix together the sugar and cornflour then add the eggs one at a time and mix well after each addition until the mixture is pale and thick. Beat in the vanilla. Slowly pour the boiled milk over the egg mixture, beating well as you pour. Pour all into a sauce pan and cook constantly stirring over medium heat until boiling. Reduce the heat to low and beat well for 2 minutes. The mixture should be smooth.

Remove the mixture from the heat and continue to beat for about a minute, then stir in the butter until melted, then stir in the cream and the orange blossom water. Set aside to cool.

In the meantime, brown the bastila sheets individually in the oven.

It is best to assemble this dessert right before serving. Once ready to assemble, place a tbsp of the creme patissiere on the serving plate and top with a sheet of Bastila. Then stack the Bastila sheets separated by a layer of creme patissiere each and a sprinkling of the toasted almonds. The top layer will be covered with the creme patissiere, toasted almonds and sprinkled with icing sugar, then drizzled lightly with honey.

Serve cold.

Casablanca!

Although I don’t really like to have preferences in terms of places, as each is unique in its own right and each has a spirit that is it’s own… However, I had caught myself having a soft spot for Casablanca! There was something very calm, peaceful and grounded about Casablanca, and I loved it! During this visit to Morocco, I had come to learn that despite being charmed by every place I ever visit, there are places that are easier on the spirit than others… Places that keep you grounded and others that – while still very stunning – will have you struggle to understand yourself in their company… Casablanca is a place that I connected with, loved and appreciated its energy.

It is beautiful, with an arty ambience, very blue and tranquil. It’s architecture is a mix of under renovation very old buildings and more modern ones. It’s people very evidently passionate, about everything they do as well as being very friendly. From the Central market, to the train station, the lighthouse, the mosque, Sqala Castle, the sea… all are beautiful and light spirited. This is a city that mixes a Spanish spirit, with Arab and African… Absolutely interesting..

 

I had eaten so many varieties of food in Casablanca, from Tagines, to varieties of pastille, grills to all types of meats & seafood… all were absolutely amazing! I had finally tried their Jumbo Oysters that I keep hearing about, and if you are into Oysters, these are fantastic! Totally different experience from the french, Italian and even the oysters I had tried in the States! (must try). The sweet pastilla, I had at Sqala Castle was to die for (fusion style – Pastilla sheets with custard, almonds & honey- another must try). In fact, the whole spread at Sqala Restaurant was to die for, great flavours as expected of Morocco šŸ™‚

Finally, I had met some amazing people in Casablanca who had become friends I keep in touch with regularly…. Love, love, loveĀ Casablanca, and on this linkĀ are some pics from my stay at that amazing city!

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