GLUTEN-FREE KHOSHAF WITH CARAMEL MOUSSE
After discovering ‘khoshaf’ in a savoury dish at a restaurant, I had to google it, as you do, although more satisfaction eventuated from Claudia Roden, ultimately, who described Khoshaf as:
‘A great Middle Eastern favourite in which the fruit is not stewed but macerated. A superb dessert,’ she says.
While this recipe is not quite hers – it’s so hard to resist playing with a good thing – according to various sources, Khoshaf is nothing if not flexible. (See TIPS below.)
If you’re short of time you could easily serve it with cream, ice cream or yoghurt. We’ve opted instead for a good old favourite - partly because Khoshaf with Caramel Mousse is such a good combination.
But also because a Caramel Mousse can make delicious company for a lot of sweets. Even on its own it’s pretty irresistible.
We hope you enjoy it.
Jan
CARAMEL MOUSSE
Serves 8-10
130 gm sugar
150 ml water plus 2 tablespoons
400 ml pouring cream
4 large eggs, separated
200 ml double cream
3 leaves titanium strength gelatin
Pinch of salt
60 gm icing sugar, sifted
Place the sugar and water in a medium saucepan and heat gently, stirring until the sugar melts.
Turn up the heat and boil until it caramelises into a bright honey colour, tilting the pan to achieve an overall tan colour without burning. Remove from the heat.
Very carefully add the 2 tablespoons of cold water (the mixture will spit furiously in the process). When the bubbling subsides stir through 100ml of the pouring cream. Set the caramel aside in the pan to cool.
Beat the egg yolks well for a few minutes until thick and pale.
Soak the gelatin in cold water for 5 minutes.
Meanwhile stir the remaining pouring cream (300ml) and double cream together in a large bowl then whip until thick. Add beaten egg yolks to cream and mix gently.
Remove the gelatin from the water, gently squeeze out the excess. Add to the caramel and stir to dissolve. (If the caramel is too cool to dissolve the gelatin, replace the pan briefly over a low heat and stir until the mixture is smooth.)
Stir a few spoonfuls of whipped cream into the caramel to lighten it, then pour the caramel into the cream/egg mixture and stir to combine. (A good spatula is your friend here.)
Whisk the egg whites with a pinch of salt to form firm peaks, then add the icing sugar and whisk again for several minutes until thick and glossy.
Fold whites gently but thoroughly through the caramel custard mixture. Spoon into a large glass serving bowl and refrigerate for a minimum of 4 hours, or preferably overnight, to set.
With a large serving spoon add a generous dollop of Caramel Mousse to each serve of Khoshaf.
IRANIAN KHOSHAF
Serves 8-10
200 gm golden raisins
200 gm dried apricot halves, cut into 1cm dice
40 gm caster sugar (optional)
1 tablespoon orange blossom water
½ teaspoon vanilla paste
60 gm blanched roasted almonds, halved
40 gm pistachio nuts
40 gm walnuts, broken into pieces
40 gm pinenuts
½ pomegranate, arils only (optional)
Rinse raisins and dried apricots under cold water. Place in a bowl and cover with cold water. Add sugar, if using, and stir to dissolve. Add the orange blossom water and vanilla. Cover and soak for a few hours, or refrigerate overnight.
Add the nuts to another bowl. Cover with boiling water and soak until the water is cool.
Remove the fruit and its macerating liquid from the fridge. Drain the nuts and add them to the fruit. Add the pomegranate arils, if using, and stir to combine. Taste and adjust sweetness and flavouring to your liking if necessary.
Scoop into individual cups or bowls and serve with Caramel Mousse.
Any leftover Khoshaf keeps extremely well, refrigerated.
TIPS:
Traditionally, dried apricots, prunes, raisins, figs and dates are used but any variety of dried fruit that’s on hand is acceptable.
The same goes for the nuts. Use what you have.
If you prefer not to add sugar, don’t.
You can also use any other spices or flavouring you like (rosewater is often used).
Orange juice can also be substituted for water to macerate the fruit.