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Dondurma Semolina Biscuits and Apricot Jam
Recipe by Amina Elshafei
These traditional Dondurma Semolina Biscuits are served with a delicious homemade Apricot Jam
- Steps
- Ingredients
Ingredients
Dondurma
Maamoul Biscuits
Pistachio Filling
Clotted Cream Custard
Apricot Jam
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Steps
- Prechill ice cream machine. Prepare an ice bath in a large bowl. Preheat oven to 190C.
- For the Dondurma, place a tray of 15cm x 5cm half cylinder moulds onto a tray and set aside.
- Place the mastic gum pieces into the freezer and freeze for 10 minutes. Remove from the freezer and use a mortar and pestle to crush to a fine powder.
- Combine with remaining ingredients, except pistachios, in a saucepan and whisk until the mixture is smooth.
- Place over high heat, whisking regularly, and bring to the boil. Reduce the heat to low and simmer until mixture is glossy and slightly thickened, a further 10 minutes, whisking regularly.
- Transfer mixture to a stainless bowl and whisk over ice bath to cool.
- Transfer to ice cream machine and churn until thick and able to be piped. Pipe into the cylinder moulds, level surface and freeze until firm. When ready to serve, remove ice cream from moulds. Working quickly, place logs into a bowl with the pistachios. Gently press the pistachios onto the logs until all sides are covered then place onto a lined baking tray and set aside in the freezer.
- For the Maamoul Biscuits, place ingredients into a large bowl and mix well to combine to a soft dough. Add a little fine semolina or milk until dough holds together when a little is pressed in your palm. Wrap dough in cling film and set aside to rest for one hour.
- Roll out dough onto a large silicone mat until 4mm thick. Using a 4cm round cutter, cut 24 circles. Remove the offcuts from around the circles of dough. Place the silicone sheet onto a tray and place into the fridge for 10 minutes.
- Cook in the oven until the biscuits are golden, about 8-10 minutes.
- Remove from oven and allow to cool on the silicone mat at room temperature.
- For the Pistachio Filling, combine sugar, water and lemon juice into a small saucepan over medium heat and bring to the boil, without stirring.
- Reduce heat to a simmer and boil for a further 5 minutes or until a thick syrup consistency. Transfer to a bowl and allow to cool to room temperature.
- Place pistachios into a small food processor and process until coarsely chopped.
- Add 2 tablespoons of the cooled syrup to the pistachios and mix until you are just able to form balls. If they are not holding their shape, add more sugar syrup in very small amounts until you reach the right consistency.
- Form 12 small balls then flatten into circles 4cm round x 5mm high and place onto a sheet of baking paper. Set aside in the fridge until ready to assemble to biscuits.
- For the Clotted Cream Custard, place milk and lemon juice into a saucepan and bring to the boil. Reduce heat and allow mixture to a simmer.
- Using a fine slotted spoon, skim the curdled milk from the surface and place into a lined sieve set over a deep bowl. Set aside to drain and cool to room temperature.
- Transfer the curds to a saucepan along with the remaining ingredients and mix until well combined. Place over medium heat, whisking regularly, until thickened and almost smooth. Transfer to a bowl and allow to cool to room temperature.
- For the Apricot Jam, place apricots, sugar and water into a saucepan and using a stick blender, process to a thick puree.
- Place onto a high heat and bring to the boil then boil for 3 minutes. Reduce heat and simmer for 15 minutes. Remove from the heat and use a stick blender process until smooth.
- Return to the heat, add the xanthan gum and whisk continuously until mixture becomes glossy and a jam like consistency.
- Remove from the heat and set aside to cool to room temperature. Transfer to a piping bag or a squeezy bottle with a narrow round nozzle.
- To assemble biscuits, place one of the chilled pistachio rounds onto a biscuit. Pipe Clotted Cream Custard onto the pistachio top with another biscuit. Pipe a small ball of clotted cream custard on top of the assembled biscuits. Repeat process to make 12 biscuits.
- 25. To serve, place Dondurma onto serving plates and surround each with three biscuits. Pipe Apricot Jam around the entire edge of the ice cream. Garnish with linaria flowers and serve immediately.
