EKMEK KATAIFI. So indulgent and moreish. Syrup soaked

EKMEK KATAIFI. So indulgent and moreish. Syrup soaked

9/3/2021, 10:04:17 PM
EKMEK KATAIFI. So indulgent and moreish. Syrup soaked kataifi pastry with a creamy layer of mastica infused custard paired with light chantilly cream topped with crunchy nuts. SYRUP. 1 3/4 caster sugar. 2 cups water. Lemon peel. 1 cinnamon stick. 4 Tbsp honey. Optional - 1 Tbsp rose water. CUSTARD. 3 1/2 cups full cream milk. 1/2 - 3/4 cups caster sugar. 1/2 cup corn flour. 1 tsp vanilla bean paste. 6 egg yolks. Optional - 80g butter. Mastica - optional (just a pinch). BASE. In a 9 or 10” round cake tin. 250g kataifi. 1/2 cup melted unsalted butter. Chopped pistachios. Pinch of salt. WHIPPED CHANTILLY CREAM. 1 cup pure cream. 1 Tbsp caster or using sugar. Whatever nuts you’d like to sprinkle over the top. Begin by preparing the syrup. Add all the ingredients to a pot, stir well then allow it to simmer over medium high heat for approx 20 mins until it forms a syrup. Set aside. Prepare the custard. Heat the milk over the stove until it just comes to the boil. Turn off heat. Vigourosly whisk the egg yolks & sugar till pale in colour then add the corn flour, vanilla & mastica whisking very well for 2 minutes. Slowly stream in half the milk mixture whisking at the same time to avoid cooking the egg. Transfer the egg and milk mixture back into the pot with the other half of milk & place it over the stove whisking constantly until a custard forms. Once the custard has thickened, whisk through the butter till melted. Transfer the custard to a bowl with cling wrap placed over the surface & set aside to cool. Prepare the base. Preheat oven to 170C. Add the kataifi to the base of your baking tin. Melt the butter, add a pinch of salt & pour it evenly over the kataifi & bake until golden. Once baked pour the cool syrup over the hot pastry & sprinkle over the nuts. Once the custard has cooled scoop it onto the pastry and use an offset spatula to spread I evenly over the kataifi. Prepare the Chantilly cream. Using a mixer whisk the cream & sugar until fluffy and spreadable. Spread this directly over the custard creating a nice flat layer, sprinkle with nuts of your choice & refrigerate for approximately 3 hours before serving. @marys _kouzina . #sweets #sweet

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