How To Cook Kadaif With Milk Cream And Fig Syrup - Recipe

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Kadaif With Milk Cream And Fig Syrup - Recipe. Learn how to cook "Kadaif with milk cream and fig syrup". Delicious recipe..

Required products :

375 grams of raw kadaif
150 grams of ghee - melted and cooled
2 teaspoons milk
200 milliliters of confectionery cream - whipped to soft peaks
2 eggs, lightly beaten
1/2 teaspoon lemon juice
600 grams of sugar
seeds of 1 vanilla pod
100 grams of fine semolina
15 grams of fig leaves (or use 1/2 fig)
6 large ripe figs, divided in half
1 tablespoon olive oil

for serving:

crushed pistachios
powdered sugar

Method of preparation :

Preheat oven to 180 degrees.

Pull a few strands of velvet and put them in a bowl, pour ghee over them and stir to grease evenly. Wrap the "kadaif" dough around the tubes of cannelloni paste and press them well (or make a nest in 12 muffin tins).

Place on a baking sheet and bake for 15 minutes, turning them over for a few minutes. Kadaif funnels should turn brown. Allow them to cool enough, then remove the cannelloni, being careful not to break the velvet.

In a bowl, mix the milk, cream, eggs, vanilla seeds, 100 grams of sugar, semolina and add a pinch of salt.

Put in a saucepan and cook on low heat for 10 minutes, stirring constantly until the sauce thickens. Remove from the heat and allow to cool, covered with foil.

Transfer the cooled cream to a pouch with a filling nozzle.

Wash the fig leaves well, put in 700 milliliters of water and simmer under a lid for 20 minutes. Remove the pan from the heat and strain, discard the leaves. If you can't find the leaves, use half a fig to give off the aroma and release its sugars into the liquid. Add another 500 grams of sugar and bring to a boil, stirring occasionally, until you get the consistency of syrup. Add the lemon juice and remove from the heat, allow the syrup to cool.

Preheat the oven to 220 degrees and line a tray with paper. Put the figs in the pan and spread with olive oil, sprinkle with a little salt and bake for 4 minutes until lightly caramelized. Cool to room temperature.

When serving, fill the kadaif funnels with the milk cream. Sprinkle with powdered sugar if desired. Serve a few slices of fig in each portion and pour over the fig syrup. Sprinkle with pistachios.

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How To Cook Kadaif With Milk Cream And Fig Syrup - Recipe

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