Umm Ali

1. Tear up the croissants into bite-size pieces, place on the baking sheet and bake in the 180℃ oven for 10 minutes until crisp and golden.
2. Spread the baked croissant pieces across the base of a baking dish, about 23cm in square.
Sprinkle over the raisins, almonds, pine nuts and pistachios, making sure they are spread evenly.
3. Heat the milk in a heavy-based saucepan over a medium heat, add 3 tablespoons of the sugar and mix well to dissolve.
4. Reduce the heat to low, add the cinnamon and orange blossom water and heat through at a gentle simmer for 3-4 minutes.
5. Remove the pan from the heat and leave it to cool so that the egg will not scramble when it’s added to it.
6. Put the cream and the remaining sugar in a mixing bowl and whisk until the mixture forms soft peaks.
7. Sprinkle in the coconut and gently fold to incorporate.
8. Add the egg to the cool milk mixture and whisk to combine.
9. Ladle the mixture into the baking dish and spread the whipped cream over the top.
10. Place baking dish on the Metal tray. Put into the SolarDOM™. Choose the menu and press start.