Ingredients
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Pistachio custard cream:
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250 ml Milk
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1 egg
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50 gr Sugar
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25 gr Corn Flour
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1 vanilla
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35 gr Butter
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50 gr pistachio paste
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Cheese cream ganache:
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100 ge heavy cream
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10 gr white couverture
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150 gr cheese cream
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"Kadaifi” filo:
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Kadaifi filo pastry
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melted butter
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icing sugar
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Syrup with asteroid aniseed and Safran:
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150 ml Water
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150 gr Sugar
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2 pieces asteroid aniseed
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Safran
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1 teaspoon glucose
Directions
Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.
How to Make Pistachio Custard Cream:
- Put all the ingredients except the butter in a cooking pan. Simmer till to gets the creamy texture of custard.
- When ready, remove from the heat and add the butter. Mix well.
- Use a sieve to keep the mixture homogenized.
How to Make Cheese Cream Ganache:
- Chop the white couverture and place it in a glass bowl.
- In a cooking pan, broil the heavy cream and then add the chopped pieces of white chocolate.
- Use a mixer to homogenize the mixture.
- Place it in the fridge and leave to rest overnight.
- The next day, in a mixer, gently mix the ganache till it is frothy. Be careful of the speed on your mixer. Do not rush it. Be gentle.
- Add the cream cheese.
How to Make “Kadaifi” Filo:
- Place the kadaifi on a baking sheet covered with greaseproof paper. The pastry should be a medium thickness, not thin.
- Spray the butter to cover the kadaifi, and put icing sugar on the top of the pastry surface.
- Cover the pastry with another sheet of greaseproof paper, and put another baking tray on top so that the filo does not proof.
- Bake in a preheated oven at 170°C for approximately 10 minutes. Then remove the additional baking tray and the additional greaseproof paper and put back into the oven to bake until golden brown.
How to Make the Syrup with Asteroid Aniseed and Safran:
- Put all the ingredients into a cooking pan and let broil. Remove from the heat after a few minutes when the syrup is ready.
