Choc full of love
MAKE LIFE SWEET THIS WEEKEND WITH THESE WHITE CHOCOLATE BAKES PISTACHIO & WHITE CHOCOLATE KATAIFI MOUSSE CAKE
INGREDIENTS
• 335g kataifi pastry (finely shredded pastry – from Middle Eastern food shops)
• 95g unsalted butter, melted
• ¼ cup (55g) caster sugar
• Chopped pistachios, to serve
PISTACHIO MOUSSE
• 800ml pure (thin) cream
• 300ml full-cream milk
• 150g pistachio puree (from specialty food and baking shops)
• 7 egg yolks
• ¼ cup (55g) caster sugar
• 300g white chocolate, finely chopped
• 15g gelatine powder
METHOD
SERVES 8
1. Place pastry in a large bowl and pull apart using your hands. Add melted butter and caster sugar and mix well, using hands, to combine. Divide into 3 portions.
2. Preheat oven to 200C. Grease base and sides of three 22cm round cake pans.
3. Take 1 portion of kataifi mixture and spread over base of 1 pan, pushing it and flattening the edge so base is completely covered. Repeat with remaining portions and pans. Bake, in batches if necessary, for 20-25 minutes, until lightly golden. Carefully remove from pan and cool on a wire rack. You should have 3 baked discs.
4. For the mousse, combine 300ml cream, milk and pistachio puree in a large saucepan over medium heat and bring to the boil, stirring constantly. Remove from the heat.
5. Place egg yolks and sugar in a large bowl and mix to combine. Pour pistachio mixture slowly over egg mixture and stir until combined. Pour pistachio and egg mixture back into saucepan and place over very low heat. Cook, stirring continuously with a wooden spoon, for 5-6 minutes, until the mixture coats the spoon.
6. Place white chocolate in a large bowl and pour the hot pistachio and egg yolk mixture over the chocolate. Mix gelatine powder with ¼ cup (60ml) cold water to form a smooth paste and pour over the mixture. Stir for 2 minutes. Cool the mixture, stirring every 10 minutes for 1 hour, or until it reaches room temperature. Whisk the remaining 2 cups (500ml) cream to soft peaks and fold into the cooled pistachio and white chocolate mixture.
7. Place one of the kataifi discs in a 22cm springform cake pan, then pour half the pistachio mousse over. Add the second kataifi disc then pour over the remaining pistachio mousse. Top with remaining kataifi disc. Place in the refrigerator and set overnight. Scatter over chopped pistachios, to serve.