Kataifi with Chocolate Cream
FOR THE WHIPPED CREAM: :
Melt the chocolate in the microwave.
Add sunflower oil and mix well.
Let the chocolate cool slightly.
In a clean bowl beat with mixer the fresh cream to make it whipped cream.
Stir in three doses the whipped cream with the chocolate until completely incorporated.
Let the whipped cream in the refrigerator until it’s time to use it.
FOR THE CREAM:
In a medium pot put the milk and half of the sugar and warm up on a low heat.
Meanwhile, in a bowl put the remaining sugar, semolina, powdered vanilla and eggs and beat them all with a hand mixer until well blended and become a thick mixture.
With a soup spoon take little by little the warmed milk from the pot and pour in the bowl with the beaten ingredients, constantly working with the whisk, until the new mixture becomes smooth and relatively fluid.
Empty into the pot and stir quickly and vigorously with a wooden spoon over low heat until the cream thickens and starts making big blisters.
Remove from heat, add the pieces of the chocolate and the butter, mix well to homogenize and leave cream to cool.
FOR THE SYRUP :
put all ingredients in a medium pot and warm up for 5-6 minutes from the moment they start to boil.
Withdraw and let the syrup to cool completely.
FOR THE BASE:
Preheat oven to 180 ° C in resistors.
Strew with nonstick paper a baking pan with removable bottom.
Spread there the kataifi ZIMI PSACHNON and spread it a bit with my hands to cover the bottom.
Pour the kataifi with the melted butter and put the baking pan in the oven.
Bake the kataifi bake for 15 minutes, just to dry and turn lightly browned.
Remove from the oven and, as it is hot, pour the cold syrup. Leave it for 5 minutes.
Spread upon the soaked in syrup kataifi the chocolate cream.
Straighten the surface, cover with cling film and leave the sweet in the refrigerator for 2 hours until cream cools well.
Take off the cling film, transfer the sweet in a platter and spread over the chocolate whipped cream (if preferred, put into a pastry bag and form rosettes of whipped cream on the surface of the cream).
Sprinkle the surface with grated pistachios. Serve immediately.
What you will need
FOR THE CREAM
650 ml milk
125 g sugar
70 g fine semolina
1 mini box vanilla powder
2 eggs, preferably organic
150 g chocolate couverture 52% cocoa, broken into small pieces
150 g butter (reduced fat)
FOR CHOCOLATE WHIPPED CREAM
300 g fresh cream
1 tbsp sunflower oil
100 g chocolate couverture 52% cocoa
FOR THE BASE
100 g kataifi fillo ZIMI PSACHNON
60 g butter (reduced fat), melted
FOR THE SYRUP
100 g sugar
200 ml of water
1/2 lemon (juice)
50 g unsalted pistachios, grated