For Kiri cream filling:
10 kiri® portions
480 milliliters (2 cups) whole milk
3 tablespoons cornstarch
4 tablespoons granulated sugar
1 teaspoon ground cardamom
For the basboussa:
300 grams (2 cups) fine semolina
150 grams (1 cup) all-purpose white flour
80 grams (1 cup) dried finely shredded coconut
250 grams (1 cup) granulated sugar
1 tablespoon baking powder
225 grams (1 cup) unsalted butter, melted
240 milliliters (1 cup) whole milk
3 medium eggs
2 tablespoons orange zest
2 tablespoons dried finely shredded coconut + dried roses for garnish
For The syrup:
720 grams (3 cups) granulated sugar
720 grams (3 cups) water
2 teaspoons ground cardamom
4 tablespoons freshly squeezed orange juice
2 tablespoons orange zest
Step 1: Preparing the syrup:
1- In a large saucepan on high heat, bring the sugar, water, ground cardamom, orange juice, and orange zest to a boil. Stir using a spatula for 15 minutes until the sugar dissolves.
Step 2: Preparing Basboussa layers:
1- In a large bowl, add the fine semolina, flour, coconut, sugar, baking powder, and mix with a spatula until the dry ingredients are well combined.
2- Add the melted butter, milk, eggs, and orange zest. Continue mixing with the spatula until the basboussa batter becomes homogeneous. Divide the basboussa batter in half.
3- Place 2 square ring molds (20cm X 5cm) on a baking sheet covered with parchment paper, pour in the basboussa batter, and spread it evenly with a spatula.
4- Bake the basboussa layers in a preheated oven at 180°C for 30 minutes until golden brown. Once the basboussa layers are out of the oven, make sure to keep one layer in the mold, then generously soak it with the syrup. Allow to cool.
Step 3: Preparing the Kiri® cheese cream:
1- In a food processor, add the kiri® cheese portions, milk, cornstarch, ground cardamom, granulated sugar, and mix well until all the ingredients are well combined.
2- Pour the mixture in a saucepan, cook on low heat, and stirr using a spatula until the Kiri® cheese cream becomes thick and smooth.
3- Remove the Kiri® cheese cream from the heat and leave it to cool for 5 minutes at room temperature.
Step 4: Assembling
1- Add the Kiri® cheese cream on top and spread it evenly until the first basboussa layer is covered.
2- Unmold the second basboussa layer and add it on top of the Kiri® cheese cream.
3- Heat the remaining syrup a little bit, and soak the second basboussa layer the same way as the first one.
4- Once assembled, Place the basboussa in the refrigerator for an hour.
5- Decorate the basboussa with dried shredded coconut and some dried roses. Serve with more syrup if needed.