white pumpkin and almond murabba

White Pumpkin, Ricotta and Almond Stuffed French Toast with Cardamom Maple Syrup


Panettone, croissants, brioche or baguette could be used, but my preference is for a medium-thick cut sliced challah bread, which lends itself well to the creamy custard soaking through. French toast is best when served warm – after resting for 5 minutes.

Makes 4 servings


8 3/4-inch-thick slices of challah bread thinly sliced; preferably stale (about 3 days old)

½ cup fresh ricotta cheese

1-2 tbsp. heavy cream

Zest of ½ lemon

½ cup White Pumpkin and Almond Murabba – Preserves with Cardamom & Vanilla

2 large free-range eggs

¾ cup half-&-half

½ tsp. vanilla extract (our favorite is Lafaza, available https://www.lafaza.com)

Pinch of sea salt

4 tbsp. unsalted butter

2 tbsp. sliced toasted almonds

1 tbsp. icing sugar for light dusting

Cardamom maple syrup (Runamok Pure Maple Syrups, available https://runamokmaple.com)


1.     Whip the ricotta cheese with 1-2 tbsp. of heavy cream to loosen it up for ease of spreading. Add lemon zest and mix.

2.     Spread 4 slices of the bread with ricotta, keeping most of the filling in the center. Spread the remaining 4 slices of bread generously with the Murabba. Close the sandwiches, pressing gently so they stay closed, especially at the edges.

3.     In a shallow bowl, whisk the eggs with the milk, vanilla, cinnamon and salt. Dip both sides of each sandwich into the egg mixture until well coated. Let them sit for 20 minutes, turning every 5 minutes for even absorption.

4.     In a large skillet, melt 2 tablespoons of the butter. Add 2 of the sandwiches and cook until golden, about 4-5 minutes per side. Repeat with the remaining butter and sandwiches. Sprinkle with almonds, dust with confectioners' sugar and serve with maple syrup immediately.

Brûléed Scallop Ceviche Salad With White Pumpkin Vinaigrette


Recipe by Jehangir Mehta

Makes 2 servings

2 tablespoons Le Bon Magot® White Pumpkin and Almond Murabba
1 Thai green chili
1 teaspoon granary mustard
1 tablespoon sheep milk gouda cheese
6 tablespoons olive oil
2 tablespoons lemon juice
sea salt – to taste

6 large scallops (coral or roe removed), thoroughly washed and dried
1 tablespoon olive oil
1-2 teaspoons of white caster sugar or granulated sugar, to sprinkle and brulée
under ¼ pound of butterhead or Bibb lettuce – leaves washed
zest of ½ lemon, julienned
2 tablespoons of sliced, toasted almond
fennel fronds

Combine all the ingredients of the dressing in the blender and blend until it is a fine, thin purée. Put aside and rest while preparing the scallops and salad leaves.

Thinly slice (1/8 inch) or shave the scallops after all excess water has been removed and they are completely dry. Lightly brush each scallop slice with olive oil. Then, sprinkle a small amount of sugar on each slice and brulée the top. Set aside.

Dress the salad, ensuring that the leaves are evenly coated. Sprinkle with fennel frond, toasted almonds and divide into two equal portions. Add the scallops.

Sprinkle with a final flourish of fleur de sel.

Fried Kingfish with Cauliflower Rice and White Pumpkin Murabba

Recipe courtesy Sheeraz Wania, serves 2

Cauliflower rice:
1 small head cauliflower
2 cloves garlic, sliced
¼ tsp whole cumin
red or green chillies, chopped (optional)
olive oil, to serve
Le Bon Magot White Pumpkin and Almond Murabba, to serve

Fried Fish:
2 pieces kingfish
¼ - ½ tsp chili powder
¼ tsp turmeric
¼ tsp cumin
2 tbsp brown vinegar
salt, to taste
1–2 tbsp oil
lime juice, to serve

In a bowl, combine the chili powder, turmeric, cumin, brown vinegar, and salt, and mix to make a paste.  Place fish in the bowl and turn to coat all sides.  Allow to marinade for one to two hours.  Ideally, fry the marinated fish in the oil immediately before serving.  Otherwise, simply fry the fish and keep warm in a covered warming tray or oven at low heat to prevent drying.

To make the cauliflower rice, pulse the cauliflower florets in a food processor or grate with a box grater until they have broken down into small granules that resemble couscous or rice.  In a pan, heat the olive oil over medium heat.  Lightly fry the garlic, whole cumin, and chilies (if using).  Add in the cauliflower and keep stirring until it is lightly browned and has a nice, nutty flavor, about eight to ten minutes.

Serve with a nice big dollop of delicious Le Bon Magot White Pumpkin and Almond Murabba – the sweetness in which pairs really well with the heat of the fish.

White Pumpkin and Almond Tea Cake

IMG_0956 small.jpg

Recipe and photo courtesy Niloufer Mavalvala of Niloufer's Kitchen

6 oz or 1½ sticks unsalted butter, room temperature
1 cup granulated sugar
3 eggs, room temperature
2 cups all-purpose flour, sifted
¾ cups almond meal, skinless preferred
2 tbsp cornstarch
2 tsp baking powder
2 tbsp rosewater or rose gin
1 jar Le Bon Magot® White Pumpkin and Almond Murabba
¼ cup sliced almonds, with skins

Preheat oven to 350F (175C). Grease and flour an 8 x 8 inch (20 cm) square pan. Cream butter and sugar until light and fluffy. Add eggs one at a time until mixture is whipped and lighter in color. Reduce speed to lowest setting.

Alternate adding remaining dry ingredients and wet ingredients (rosewater or rose gin and White Pumpkin and Almond Murabba), starting and ending with dry ingredients.

Pour into prepared pan and sprinkle sliced almonds on top. Bake for 25-35 minutes or until center of cake reads 205-210F using a thermometer. Begin checking after 25 minutes. (If you don’t have a thermometer, test doneness with a skewer. The cake is done when the skewer comes out clean.)

Cool on a wire rack. Can be served warm or at room temperature. Be sure to store any remaining pieces in an airtight container.