Kanafeh with Rose and Strawberry Sorbet

Serves Serves 6
  • Steps
  • Ingredients


  • Pre-chill an ice cream machine. Preheat oven to 180C. Grease a 20cm square tin with butter.
  • For the Strawberry and Rosewater Sorbet, place 50ml of the strawberry puree into a small saucepan and place over a medium heat. Add the glucose, sugar, rosewater, citric acid, gelatine and salt, to taste. Simmer, stirring, until sugar and gelatine have dissolved. Remove from the heat.
  • Stir into the remaining strawberry puree. Churn the mixture in the ice cream machine for 30 minutes then transfer to the freezer until required.
  • For the Kanafeh, sprinkle an even, single layer of crushed cornflakes over the base of the greased tin and set aside.
  • Place the remaining ingredients into a medium saucepan and place over a medium heat.
  • Cook the mixture, stirring with a spatula, until thickened into a custard consistency, about 5 minutes.
  • Immediately pour the custard into the greased tin. Cover the surface with cornflakes. Drizzle melted butter evenly over the cornflakes. Sprinkle with another layer of cornflakes.
  • Place into the oven and bake until set and cornflakes are golden and crisp, about 20-25 minutes.
  • Remove from the oven and spoon into shallow bowls. Serve immediately with a scoop of Strawberry and Rosewater Sorbet and some fresh pomegranate. Garnish with edible flowers.

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