Magic Aladdin Recipe

Assemble and bake

Preheat the oven to 375°F (190°C). Cut phyllo sheets into 6 equal squares if not already small. Brush each sheet lightly with melted butter and layer two sheets per bite. Combine chopped pistachios, walnuts, cinnamon, and 1 tsp sugar. Place about 1/2 tbsp of the nut mixture in the center of each layered phyllo square and fold into small parcels or roll into small cigar shapes, sealing edges with a little melted butter. Place on a parchment-lined baking tray, brush tops with remaining melted butter. Bake 10–12 minutes or until golden and crisp.

When the baklava bites come out of the oven, immediately brush each with 1–2 tsp of warm honey syrup (see Honey syrup section) so syrup soaks in. Let cool slightly on a wire rack.

In a small saucepan, combine honey, water, and 1 tbsp sugar. Warm over medium heat just until sugar dissolves and mixture begins to shimmer but do not boil hard. Remove from heat and stir in lemon juice and orange blossom water if using. Keep warm for brushing onto hot baklava bites.

Bloom gelatin and heat cream

Sprinkle the 1 tsp powdered gelatin over 1 tbsp cold water in a small bowl and set aside to bloom for 5 minutes.

In a small saucepan, combine 1 cup heavy cream, 1/2 cup milk and 2 tbsp sugar. Warm gently over medium heat until sugar dissolves and mixture is steaming but not boiling (do not boil). Remove from heat.

Stir the bloomed gelatin into the hot cream mixture until fully dissolved. Add 1/2 tsp rose water and, if desired, 1 drop pink food coloring. Taste and adjust sweetness with a pinch more sugar if needed.

Pour the panna cotta mixture into a small mold or a shallow ramekin sized to serve as the center element of the trio (about 3–4 oz capacity). Chill in the refrigerator for at least 2 hours, until set. To unmold quickly, run a warm knife around the edge and invert onto the plated dessert or serve gently in the ramekin.

Infuse and cool

Crush the 6 cardamom pods lightly with the flat of a knife to expose the seeds. In a small saucepan combine 3/4 cup milk, 1/2 cup heavy cream, 1/4 cup sugar, the crushed cardamom pods (pods and seeds), and 1/8 tsp salt. Warm over medium heat until the sugar dissolves and mixture just comes to a simmer, then remove from heat. Cover and steep for 15–20 minutes to infuse cardamom flavor.

Strain the mixture through a fine mesh sieve into a bowl to remove pods and any solids. Stir in 1/4 tsp vanilla extract. Chill the mixture until cold (about 30–45 minutes in the fridge).

If you have an ice cream maker: churn according to manufacturer instructions until set and transfer to the freezer to firm for 1 hour. If you don't have an ice cream maker: pour the chilled mixture into a shallow, freezer-safe container, freeze 30 minutes, then vigorously whisk or fork-scrape to break up ice crystals; repeat every 30 minutes 2–3 times until creamy and scoopable, then freeze 30–60 minutes more until firm enough to scoop.

Plate the trio: place 2–3 baklava bites on the left of the plate, the set rose panna cotta in the center, and a quenelle or scoop of cardamom ice cream on the right. Dust the baklava lightly with powdered sugar and sprinkle crushed pistachios over the panna cotta and ice cream. Apply a tiny pinch of edible gold dust or a small piece of gold leaf to the panna cotta as a 'magic' flourish (optional).

Table-side smoke effect (optional, safety first)

If you want a dramatic 'magic' presentation, use a small piece of food-safe dry ice placed in a heatproof small bowl (never place dry ice directly on the food). Pour 1/2 cup warm water over the dry ice at the table to create fog. Warn guests and handle dry ice with tongs or gloves; do not touch dry ice with bare hands and keep it away from mouths and skin. Alternatively, use a smoke-filled cloche or a small serving dome to trap smoke and lift at the table for effect.