Wonderful, traditional ekmek kadaifi with cream flavored with mastic, whipped cream and sprinkled with pistachio.
Waiting time: 2 hours
Execution time: 2 hours
Servings: 10-12
Components
For the base
- 500 gr. κανταΐφι
- 200 gr. butter
For the syrup
- 750 g water
- 750 gr. granulated sugar
- 2 tbsp honey
- 1 cinnamon stick
- Peel of 1 lemon
For the
- 2 liters of milk
- 400 gr. granulated sugar
- 2 eggs
- 200 gr. corn flour
- 2 vanilla extract
- 2 grains of mastic, beaten with a little sugar
- 100 gr. iced butter
For the whipped cream
- 500 gr. ice cream with 35% fat
- 50 gr. powdered sugar
- 1/2 tbsp. vanilla extract
For serving
- Aegina pistachio, broken
Execution method
For the syrup
- In a saucepan put all the ingredients for the syrup except the honey.
- Stir until it boils. Do not stir again from the time the boiling starts.
- Boil on low heat for 5 minutes. from the time they boil.
- Add the honey and remove from the heat, stir lightly and set aside to cool the syrup.
For the base
- Preheat the oven to 160οC in the air.
- We rub the katafi with our fingers (for about 5 minutes) making sure that it has no knots at all.
- Butter a baking tray and spread 1/3 of the kataifi. Sprinkle with 1/3 of the butter, kadaifi. Repeat the same process until the kadaifi is finished. With the help of a brush we touch only the edges of the kataifi.
- Bake for 1 hour. At 30 minutes, bake it on the heating elements so that it gets color on both sides.
- Remove from the oven, pour in the cold syrup and set aside for 20 minutes until completely absorbed.
For the
- In a saucepan add 800 ml of milk (from 1000 ml), and half the sugar and put on medium heat.
- Put the rest of the milk, sugar and eggs in a bowl and beat with a hand whisk until the sugar dissolves.
- Add the corn flour, the mastic and mix until the ingredients are homogenous.
- Once the mixture has boiled in the pot, remove from the heat. Take some of the mixture from the pot with a spoon and add it slowly to the mixture with the eggs, stirring constantly. Then put all the milk from the pot in the mixture with the eggs.
- Return the pot to the heat and stir constantly at low temperature, until the cream thickens and begins to boil.
- Once it boils, remove from the heat, add the butter and vanilla and stir.
- Cover the cream with a film that will adhere well to its surface and put it in the refrigerator for about 1-2 hours to cool well.
For the whipped cream
- Put the ice cream, icing sugar and vanilla extract in the bowl of the mixer and beat at high speed until the whipped cream is done.
For assembly
- Remove the kataifi from the fridge and spread the whipped cream with a fork.
- Form lines by passing the surface of the whipped cream with the back of a fork.
- Sprinkle with pistachio and freeze the dessert for an hour and serve!