Taste of Life Hellas 2018-19

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製 作 :
奶 油 醬 汁 :
1
2
3
4
5
泡 打 奶 油 :
糖 漿 :
5
6
糕 底 :
1350°F
2
15
3
5
製 作 奶 油 糕 :
18
8
2
3
41
5
Preparation:
For the custard:
Heat the milk and half the sugar in a medium
saucepan on low.
Meanwhile, in a bowl, mix the remaining sugar,
semolina flour, vanilla, lemon zest, and eggs with a
hand mixer until well mixed. Then, while mixing
constantly at low speed, pour the warm milk, a
portion at a time, into the bowl, mixing after each
until smooth. Pour the mixture into the saucepan
and stir briskly with a wooden spoon on low heat
until the cream coagulates and starts bubbling.
Remove from heat. Add the butter and stir well to
homogenize, then set aside to cool.
For the whipped cream:
In a clean bowl, mix the whipping cream and
powdered sugar with the mixer until fluffy.
For the syrup:
Put the sugar, water, and lemon juice in a medium
saucepan and boil for 5 or 6 minutes. Remove from
heat and let the syrup cool completely.
For the base:
Preheat oven to 350°F. Lightly butter a glass baking
dish, and spread the kataifi dough with the hands
to cover the bottom. Pour the melted butter over
the dough, and bake for 15 minutes, or until just
beginning to brown and dry out. Remove from
oven, and while hot, pour the cooled syrup over it.
Let sit for 5 minutes.
Assembly:
Spread the kataifi and syrup onto the bottom of
an 8" round cake pan with a removable bottom.
Alternatively, use a baking sheet and an 8" cake ring.
Pour the custard over the kataifi, and smooth it
with a spatula.
Spread the whipped cream on top, lifting it with a
fork to make peaks, or it can be piped on. Chill in the
refrigerator for at least an hour, until the custard is firm.
Remove the circular sides of the pan (or lift off the
ring) and sprinkle the surface with grated pistachios
and sweet cinnamon. Add several small tufts of
cotton candy for extra flavour and colour (optional).
Serve immediately.