Ekmek Kataifi

• Produce

  • 1/2 Lemon, rind of
  • 1/2 Lemon, Juice of

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup Caster (superfine sugar
  • 1 Cinnamon stick
  • 1 tsp Cornflour
  • 3 tsp Icing sugar
  • 1/4 cup Semolina flour, fine
  • 2 cups Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut
  • 1 cup Pistachios, unsalted

• Bread & Baked Goods

  • 190 g Kataifi pastry

• Dairy

  • 1 tsp Cream stabilizer or powdered milk
  • 2 cups Whipping cream
  • 2 1/2 cups Whole milk

• Liquids

  • 2 cups Water

• Other

  • ½ tsp ground mastic (also known as mastika or tears

Found on orgasmicchef.com

Description

Ingredients

• 2 Cups Water
• 2 Cups Sugar
• Rind of ½ lemon
• Juice of ½ lemon
• 1 cinnamon stick
• 190 grams Kataifi pastry
• ½ cup unsalted butter, melted.
• 2½ cups whole milk
• ½ tsp ground mastic (also known as mastika or tears)
• 2 large eggs
• ¼ cup fine semolina flour
• 1 tsp cornflour
• ¼ cup caster (superfine) sugar
• ½ cup shredded coconut
• 1 tsp vanilla
• 2 cups whipping cream
• 1 tsp vanilla extract
• 1 tsp cream stabilizer or powdered milk
• 3 tsp icing sugar or to taste
• 1 cup chopped unsalted pistachios for garnish

Directions

• Heat oven to 200C
• Grease and line a loaf pan with baking paper
• Tease pastry apart and press into the bottom of pan
• Brush with melted butter and place in oven til golden brown, about 10 minutes
• Place sugar, water and cinnamon stick in a saucepan and bring to the boil.
• Reduce head to medium and boil approximately 8 minutes until thick.
• Remove from the heat and add lemon juice and lemon rind.
• Pour hot syrup over cooled pastry base and set aside to cool
• Place milk and mastic into a saucepan and heat until boiling.
• In a large bowl add eggs, semolina, cornflour, sugar and vanilla and whisk well.
• Temper the eggs by adding 3 ladles of hot milk into the eggs, whisking all the time.
• Pour the tempered egg mixture into the milk and return to the heat, stirring constantly until thickened. Add coconut and stir.
• Remove from the heat and place cling film on the surface of the custard and set aside to cool.
• Pour cooled custard over cooled pastry and spread evenly. Leave at room temperature until fully cool and then refrigerate for at least 4 hours.
• Invert onto a plate and then invert again so the custard is on top and the pastry is on the bottom.
• In a clean bowl add cream, icing sugar and vanilla and whip until thick enough to pipe
• Place cream in an icing bag with a star tip and pipe rosettes to decorate.
• Garnish with chopped pistachios.