Скачать или смотреть How to make the PERFECT Halawet el jibn | Whisky Cooking Show "Before We Burn the Kitchen" Ep1

Welcome back to my channel everyone! Okay, a little pause to my solitary life and it turns out Charlotte actually has friends. Last week, I invited my amazing college friend - Shama - to make the most delicious "Halawet el jibn" with me back in my home kitchen in Hong Kong. A round applause to her (and her natural, unparalleled humour).

You may curiously ask: what is Halawet el jibn? It's a traditional rose-flavoured Middle-Eastern dessert made with a soft and sweet semolina cheese dough stuffed with scrumptious creamy filling and topped with citrus rose syrup and chopped pistachios. I first got introduced to it when I was working as a private chef in Sydney and fell in love straight away. This is a classic "love at first sight", or may I say "love at first bite" story.

It's safe to conclude that this is one of the best exotic desserts I've ever made, and honestly I can't stop eating it. I would love to connect more with you all through my channel, and I hope you can get to know a little bit more about me through this little special episode.

Don't forget to like, subscribe, and comment if you enjoy my content! Don't be shy! ;)

Follow me on Instagram: @whiskycookingshow

Links to get the semolina i use ( in Hong Kong) https://www.hktvmall.com/hktv/en/main...

Ingredients:

Cheese pastry 芝士麵團:
350g water / 350克水
150g white sugar / 150克砂糖
160g semolina / 160克粗粒小麥粉
240g mozzarella / 240克水牛芝士
2 tsp rose water/ 2茶匙食用玫瑰花水

Filling 餡料:
300g heavy cream/ 300克淡忌廉
300g milk / 300克牛奶
25g all purpose flour / 25g中筋麵粉
25g corn flour / 25g粟粉
2 tbsp white sugar / 2湯匙糖
1 tsp vanilla bean paste or extract / 1茶匙雲尼拿籽醬或香油
2 tbsp rose water/ 2茶匙食用玫瑰花水

Syrup 糖漿:
150g white sugar /150克砂糖
75g water/ 75克水
2 tbsp Rose water/ 2湯匙食用玫瑰花水
1 tsp lemon juice / 1 茶匙檸檬汁
1 orange peel/ 1 個橙皮

Toppings:
Pistachio 開心果碎


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Music rights:

Music: Cubic Z - Diamond Ortiz
Support by RFM - NCM: https://bit.ly/2xGHypM

Music: Head Candy - William Rosati
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