This dessert is normally made in larger quantities in an oven proof dish and then once it is cool it is cut in slices. I find that it is never very easy to cut the ekmek in beautiful slices and this is why I have used food rings in this recipe. If you wish to make a family size dessert, multiply the ingredients, bake the kataifi base first as in this recipe, add the syrup and then add the other two layers. Place in the fridge for a few hours before removing to cut into slices.
With regard to flavour, masticha is an ingredient used widely in Greek desserts. It is the resin of a tree, powerful in flavour, somewhere between cedar and pine. In large quantities it is quite bitter so it needs to be used sparingly. If you have masticha powder use a little on the tip of a tsp to flavour the cream and taste before adding any more. I would recommend the same with the oil, use a drop at a time.
You can buy it in the forms of ‘tears’ which are meant to be ground in a mortar. Add 1 tsp of caster sugar to 2-3 drops of masticha and grind till you have a find powder. You need the sugar otherwise the masticha becomes a sticky lump.
If you don’t have masticha (I really recommend the flavour, it is delicious in so much!) you may use some vanilla extract instead.
Serves 2
For this you will need two food rings measuring 7-8cm in diameter and 5-6cm height.
For the base
- 70g kataifi
- 25g unsalted butter
For the cream
- 1 cup full fat milk , 225 ml
- 2 egg yolks
- 50g caster sugar
- 1 heaped tbsp cornflour
- 2-3 drops of masticha oil or 1 tsp of vanilla extract
For the Chantilly cream
- 75g double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
For the syrup
- 1/3 cup sugar, 65g
- 1/3 cup water, 75ml
- 1 tbsp thyme honey
- 1 small piece of lemon peel
To serve
- A few pistachio nibs or whole pistachios roughly chopped
- Edible flowers (optional)
Method
Preheat your oven to 1800C.
Melt the butter and mix with the kataifi in a bowl, loosening the dough by pulling its individual strands apart and ensuring that they are all covered by the butter.
Place the two rings on an oven tray. Take half the buttered kataifi and use to make a base in one of the two rings, pulling the strands upwards on the sides to create a bit of a rim. Repeat with the second ring. Bake in the oven for 45-50 minutes till golden.
While the kataifi is baking, prepare the syrup.
Put the sugar, water and lemon peel in a saucepan and bring slowly to the boil stirring to dissolved the sugar. Boil for a further 2 minutes, stir in the honey and remove from the heat.
For the cream, place the milk, sugar, cornflour and egg yolks in a saucepan and whisk while gradually heating the mixture till cooked and thickened. At the end add the masticha or vanilla, cover with some clingfilm touching the cream so that air does not create a skin on the cream.
Take the kataifi out of the oven and pour the syrup immediately over it using a spoon. Leave to cool.
Make the Chantilly cream by beating everything together with an electric mixer to a soft peak consistency. Transfer to a piping bag and keep in the fridge till needed.
Remove the clingfilm from the cream and spoon it over the kataifi in the two rings.
When ready to serve, using a large spatula, move each ring onto a plate. Remove the ring, pipe the Chantilly cream and sprinkle with the pistachios.