Good morning my friends, today is my birthday so I ask my wife to create one of my favorite desserts, so I really wanna share this recipe with you , hope you try this
250 gr. kadaifi leaf
100 gr. butter + extra for buttering the utensil
100 gr. Aegina pistachios, crushed
For the syrup:
200 gr. granulated sugar
200 ml of water
1 cinnamon stick
Juice from a lemon
For the cream:
800 ml milk, whole
150 gr. granulated sugar
75 gr. corn flour
75 gr. butter
5 eggs (medium), only the yolks
1/2 tbsp. vanilla extract
Grate 1 lemon
For the whipped cream:
500 ml sour cream, full and cold from the fridge
60 gr. powdered sugar
For the kadaifi: We cut the kadaifi (that is, we open the kadaifi with our fingers so that it fluffs up and the threads are not stuck together), we place it in a square buttered pan measuring 25x25 cm and we spread it evenly.
Then, place a saucepan over medium heat, pour in the butter and melt it. Once melted, pour it evenly over the kadaifi and bake in a preheated oven at 170 ° C in air for about 30 minutes.
For the syrup: Place a saucepan over medium to high heat, pour in the water, sugar, cinnamon, lemon juice and let the syrup simmer for 2-3 minutes. Once it is ready, remove it from the heat and let it cool completely.
Then, remove the kadaifi from the oven, pour the syrup over it, so that it is absorbed evenly and leave it aside.
For the cream: Place a deep saucepan over medium to high heat, pour in the milk together with the 75 gr. sugar and heat them. At the same time, in a deep bowl, pour the rest of the sugar together with the yolks and mix them with a hand whisk, until the mixture turns white.
Then add the vanilla extract to the bowl, mix and then, add the corn flour together with the lemon zest to the mixture and mix again, until it is homogenous.
Then, after the mixture with the milk has warmed up, transfer it slowly with a ladle to the bowl with the eggs, stirring at the same time, until the eggs get warm.
Once the mixture with the eggs has warmed up, add the rest of the amount to the bowl, mix again, until the mixture is homogenous and return it to the pot.
Place the pot on low heat and stir constantly with the hand whisk, until the cream thickens.
Immediately after, remove the pot from the heat, add the butter and stir until dissolved.
Finally, pour the cream evenly over the kadaifi, cover with a transparent film, which rests on it and transfer the cake to the refrigerator, so that the cream cools and tightens for about 1.5-2 hours.
For the whipped cream: Pour the cream into the bowl of the mixer and beat it on a medium to high speed with the whisk. Once it starts to swell, slowly add the powdered sugar in portions and continue beating until it is firm.
Composition: Pour the whipped cream over the cream (after it has cooled very well), spread it evenly with a spoon, sprinkle with the grated pistachio, cut into pieces and serve.
I know it’s not too easy but believe me you will love it
Stay safe and healthy my friends and take care of your people
My best wishes from Greece