Kataifi Base
225g kataifi pastry (or shredded filo)
2 tablesp. caster sugar
110g melted butter
Cheesecake Cream
160g full fat cream cheese
100ml rich double cream
25g icing sugar
50g local honey, raw honey if available
50g smooth, creamy feta
Seeds from ½ vanilla pod (or 1 teasp. vanilla extract)
Garnish
24 strawberries, hulled and sliced
2 tablesp. elderflower cordial
2 tablesp. chopped green pistachios
4 fresh elderflowers if available or 8 sprigs of mint
Kataifi Base
225g kataifi pastry (or shredded filo)
2 tablesp. caster sugar
110g melted butter
Cheesecake Cream
160g full fat cream cheese
100ml rich double cream
25g icing sugar
50g local honey, raw honey if available
50g smooth, creamy feta
Seeds from ½ vanilla pod (or 1 teasp. vanilla extract)
Garnish
24 strawberries, hulled and sliced
2 tablesp. elderflower cordial
2 tablesp. chopped green pistachios
4 fresh elderflowers if available or 8 sprigs of mint
Preheat the oven to 180°C/350°F/Gas Mark 4 (160°C fan).
Put the pastry into a bowl – sprinkle the sugar over the top, toss with your fingers. Drizzle with melted butter. Fluff the pastry by pulling it and loosening the shreds with your hands until it’s evenly coated with the sugar and butter – this can take between 5-8 minutes. Divide into eight equal amounts, pulling each clump of pastry out of the mass like a little ball of wool. Lay on a baking tray lined with parchment paper. They should resemble eight ‘birds' nests, each about the size of a drink’s coaster.
Bake for about 15-20 minutes or until golden. Allow to cool and keep in an airtight container until ready to serve. The pastry nests will keep for 2-3 days, so you can prepare them well in advance.
Put all the cheesecake cream ingredients into a large bowl, mix gently with a spatula or a big spoon, using circular folding motions until the mixture thickens and starts to hold the swirls. Check that it is sufficiently thick by scooping some onto a spoon and turning it upside-down: it should stay where it is. If it is still too soft, mix it some more. I sometimes whisk itslightly to achieve the required texture. You can prepare the cheesecake cream in advance (up to 48 hours before serving) and keep it covered in the fridge until it is time to assemble the dessert.
Mix the strawberries and elderflower cordial and chill.
Preheat the oven to 180°C/350°F/Gas Mark 4 (160°C fan).
Put the pastry into a bowl – sprinkle the sugar over the top, toss with your fingers. Drizzle with melted butter. Fluff the pastry by pulling it and loosening the shreds with your hands until it’s evenly coated with the sugar and butter – this can take between 5-8 minutes. Divide into eight equal amounts, pulling each clump of pastry out of the mass like a little ball of wool. Lay on a baking tray lined with parchment paper. They should resemble eight ‘birds' nests, each about the size of a drink’s coaster.
Bake for about 15-20 minutes or until golden. Allow to cool and keep in an airtight container until ready to serve. The pastry nests will keep for 2-3 days, so you can prepare them well in advance.
Put all the cheesecake cream ingredients into a large bowl, mix gently with a spatula or a big spoon, using circular folding motions until the mixture thickens and starts to hold the swirls. Check that it is sufficiently thick by scooping some onto a spoon and turning it upside-down: it should stay where it is. If it is still too soft, mix it some more. I sometimes whisk itslightly to achieve the required texture. You can prepare the cheesecake cream in advance (up to 48 hours before serving) and keep it covered in the fridge until it is time to assemble the dessert.
Mix the strawberries and elderflower cordial and chill.
When you are ready to assemble the dessert, place a pastry nest on each plate and top with a generous scoop (about a heaped tablespoonful) of the cheesecake mix, 3-5 pieces of strawberry. Sprinkle the coarsely chopped pistachios. Decorate with fresh elderflower blossoms or shredded mint leaves.
