Manouri can be substituted with a soft goats cheese here. The combination in flavours and textures will delight your guests.
Ingredients (serves 4)
- 100g kataifi
- 100g butter
- 100g manouri cheese, crumbled
- 200ml double cream
- 2 eggs
- 2 gelatine leaves
- 3 sprigs of fresh thyme
- 2 tbsp thyme honey and extra for drizzling
- Pistachio nibs
- Fresh lemon thyme leaves
Method
Use four individual tart tins to make the kataifi base. Preheat the oven to 1800C.
Grease the tins. Using your fingers release the individual strands of the kataifi making sure they are not stuck in clumps. Spread some kataifi in each tart case and smooth to make a shallow nest.
Melt the butter in a small saucepan or in a bowl at medium heat in your microwave and using a brush sprinkle some melted butter over the kataifi nests. Place the tart tins on a baking sheet and bake in the oven till golden and crispy, approx. 20-30 minutes.
To make the parfait, put the double cream in a saucepan and bring to boiling point. Remove from the heat and add the thyme springs. Leave for 10-15 minutes to infuse.
Place the gelatine leaves in a glass of cold water to bloom for 10-15 minutes.
Strain the double cream, discard the thyme and return to the heat. Squeeze the excess water from the gelatine leaves and drop into the hot cream. Whisk to dissolve and add the crumbled manouri cheese. Using a stick blender blitz to a smooth cream consistency. Pass through a sieve into a bowl. Cover with plastic film and place in the fridge to cool.
While the manouri mix is cooling, combine the eggs and sugar in a large bowl and place over a pan of gently simmering water. Whisk vigorously until the mixture doubles in size and forms a thick ribbon. Remove from the heat and continue to whisk for an additional 2 minutes as it cools.
Slowly and gently fold the manouri cream mixture into the egg sabayon until just combined. Pour into silicon dome moulds and leave to set in the freezer until firm.
To assemble, turn out the kataifi nests onto four plates. Drizzle some warmed up honey and top with a manouri parfait. Drizzle a little more honey and sprinkle with pistachio nibs.
You may serve plumbs, peaches or nectarines baked with some honey and thyme.