Delicious desert by Tigmiza Suites & Pavillons hotel's chef.
Ingredients for 1 person
6 sheets of filo pastry
100 g long rice
80 g blanched almonds
50 cl of milk
1/2 teaspoon of vanilla extract
1 stick of cinnamon
1 teaspoon of orange flower water
1/3 of a mango
1/2 an apple
20 g of powdered sugar
50 cl orange juice
Cut all of the fruits into small pieces and let them marinate in the orange juice for 15 minutes, drain the fruits.
In a pot mix in the sugar and a little bit of cold milk, add the cinnamon, and then progressively drain the rest of the milk and rice, while constantly stirring.
Remove heat and let it cool. Take out the sticks of cinnamon and mix until you have obtained a creamy texture, add the vanilla extract and the orange flower water, mix and then let sit.
Cut the filo sheets with the help of a stainless steel circle, paste the 2 sheets (one on the other), then fry the sheets in cooking oil for 30 seconds. Drip dry and let them rest.
Spread the cream on the middle of the plate, with the help of a spoon, lay the 2 sheets of filo pastry on top, cover using one third of the cream, add a third of fruit and sprinkle a third of the almonds. Repeat twice, recovering with cream and decorating with a mint leave on top. Enjoy.