Apple pastilla – Women of Morocco
Chef Laila Hassouna of Restaurant Morjana at Mazagan Beach & Resort celebrates the authentic flavors of Moroccan cuisine in her recipes.
1 piece of Granny Smith apple
2 tablespoons caster sugar
2 cinnamon sticks
1 teaspoon of butter
½ sheet of gelatine
Praline mousseline cream
Edible flower for decoration
In a saucepan, caramelize the dry sugar, deglaze with the butter
Add the diced apples and cinnamon, cook for a few minutes
Drain in a colander.
Cut the sheet of pastilla using a round cookie cutter (diameter of your choice)
Butter the surface with clarified butter, cook between two baking sheets at 180°C until browned
For the jelly: heat the apple juice then add the gelatine sheet already soaked in cold water and place in a round silicone mould.
Dressing: place a disk of pastilla sheet, the mousseline cream then the caramelized apple cubes. Proceed in the same way for the next two layers. Place the apple jelly on top and decorate with the flowers.