Ingredients for the Syrup
- 500 g water
- 600 g sugar
- 1 strip of lemon peel (no white pith)
- 1 cinnamon stick
- 1 tbsp honey
For the Base
- 500 g kataifi pastry
- 150 g melted butter
For the Cream
- 800 g milk
- 100 g milk (to dissolve the corn flour)
- 200 g sugar
- 1-2 vanillas (or 2 tsp vanilla extract)
- 6 medium egg yolks
- 100 g corn flour
- 100 g cold butter
For the Whipped Cream Layer
- 2 packs ready-made whipped cream
- 50 g icing sugar
For Serving
- Crushed pistachios
For the Ice Cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 pack vegetable whipped cream
- 2 cups strained yogurt
Prepare the Syrup
In a saucepan, add the water, sugar, lemon peel, and cinnamon stick. Warm over low heat for 4-5 minutes until the sugar dissolves. As soon as it starts to boil, add the honey, remove from heat, and let it cool completely.
Prepare the Base
Preheat the oven to 160°C (fan). Gently pull apart the kataifi pastry with your fingers so there are no lumps. Spread it into a baking pan and drizzle with melted butter. Bake for 45-60 minutes, keeping an eye on it so it doesn’t burn.
Remove from the oven and immediately spoon the cooled syrup over the hot pastry. Let it rest for 30 minutes to soak up the syrup.
Prepare the Cream
In a bowl, mix the sugar, egg yolks, 100 g of milk, and corn flour until the sugar dissolves.
In a saucepan, warm the 700 g milk and vanilla over low heat until just about to simmer. Remove from heat and gradually add some of the hot milk to the egg mixture to temper it, then pour everything back into the saucepan. Return to medium-low heat and stir constantly until the mixture thickens. Remove from heat, add the cold butter, and stir until melted.
Spread the cream evenly over the syrup-soaked kataifi. Cover the surface of the cream directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours.
Prepare the Whipped Cream
In a bowl, whip the ready-made cream with the icing sugar until fluffy. Take the chilled base out of the fridge and spread the whipped cream on top. Use a fork to create decorative patterns and sprinkle with crushed pistachios.
Prepare the Ice Cream
In a metal bowl, whip the vegetable cream until it doubles in volume. Gradually add the condensed milk, evaporated milk, and yogurt while beating on high speed for about 5 minutes. Place in the freezer for 2 hours, then remove and whip again. Repeat this process 3-4 times to ensure a smooth, crystal-free texture. Freeze for several hours until fully set. Serve topped with sour cherry syrup or any other syrup you like, plus chocolate sprinkles if desired.
A Sweet Little Note:
Dive into layers of crisp kataifi pastry, velvety cream, pillowy whipped topping, and finish it all off with a scoop of creamy homemade ice cream. Every spoonful is a blissful blend of textures and flavors—a dessert that’s sure to brighten your day and delight your taste buds!
Discover the Sweet Stories Behind Every Dessert!
Curious about the history and charm of your favorite desserts? Click here to explore the detailed description we’ve created on DeliciousPath, where you’ll uncover fascinating facts and traditions behind every recipe. Let the journey into the world of sweets begin!
