Ekmek kataifi

Posted on Oct 20, 2010 in Desserts | 6 comments

INGREDIENTS

• 400gr kataifi sheet
• 150gr butter clarified

INGREDIENTS FOR THE PASTRY CREAM

• 100gr cornstarch
• 1 kgr milk
• 3 egg yolks
• 15 tbsp sugar
• a pinch of salt

INGREDIENTS FOR THE SYRUP

• 2 cups sugar
• 2 cups water
• 1 cup glucose
• 3-4 pieces (like lentils) grated mastic

INGREDIENTS FOR DECORATION

• 500-700gr whipped cream
• roasted flaked almonds or green pistachio

METHOD

1. In a sauspan add all ingedients of syrup, boil them and leave it to cool (because it should be cold when you add it in kataifi).
2. Hackle the kataifi, cut into small pieces, place them fluffy at a greased with butter baking pan and grease kataifi gently with melted butter.
3. Bake at 160oC for 40′-45′ until it gets slightly gold.
4. Strain the butter, add the cold syrup and let it cool until you make the pastry cream:
   • Heat the milk until it reaches boiling temperature.
   • In a bowl, beat the egg yolks with sugar, vanilla, salt and cornstarch until it becomes a smooth mixture.
   • When the milk boils remove from heat and add a few tablespoons of hot milk into egg mixture to warm up gradually.
   • Once you add the 1/3 of the milk gradually to eggs, pour over the egg mixture to the boiling milk, stirring quickly.
   • The mixture thicken almost immediately. (If the mixture does not thickens immediately boil it over low heat and stir until it thickens.)
   • Pour the cream into a large bowl, cover with foil and leave it to cool.
5. Cover the kataifi with cream and let it cool.
6. When cool, cover with whipped cream.
7. Sprinkle with cinnamon or grated and roasted almonds, or chopped pistachio (not salted).
8. Of course we can make individually ekmek kataifi, in glass bowls or ceramic bowls or glasses.