@ViV^Ò WVh`Zih l^i] halva mousse
Kataifi pastry — which looks like fine noodles — is becoming popular here and I’m delighted. These little baskets are delicious and simple to make. I first ate them in Israel with my friend Einav and we’ve been trying to recreate them ever since. I prefer mini ones, but you can make them in a regular cupcake size for single portion desserts. They make great party food as they are easy to prepare in advance and to assemble last minute. Editor’s note: you can buy kataifi pastry in Middle Eastern supermarkets or online.
Makes: approx. 24 small or 12 large
INGREDIENTS Baskets:
120g kataifi pastry (fresh or frozen) 40g butter or coconut oil, melted 30g icing sugar
Halva mousse filling:
150ml whipping or double cream 100g halva Decoration: Pistachio nuts, finely chopped Rose petals (optional) Gold shimmer spray (optional)
METHOD
If using frozen kataifi, thaw first either at room temperature for about ½ hour or in the fridge for 2-3 hours or overnight. Preheat oven to 160°C.
Put the kataifi in a bowl add the melted butter/oil and caster sugar and gently mix with your hand until coated.
Grease a cupcake baking tray and put a small handful of noodles in each cup – more or less, depending if you are making mini or large size. Push down to create an empty small basket.
Bake for 10-12 minutes or until light golden.
Gently remove from the tray, cool on a wire rack then store in an air tight container and at room temperature (ideally a cool room, but not the fridge) until ready to use. These can be prepared a couple of days in advance.
For the halva mousse: whip the cream, crush the halva and mix well together. Spoon the cream into a piping bag and keep in the fridge until ready to use.
To serve: fill each basket with halva mousse and sprinkle with the pistachios and rose petals. Finally, carefully spray a touch of gold shimmer if you like.
If you have left over mousse, it’s delicious on a biscuit, in coffee or as a little sweet treat on its own.
www.cookingforthesoul. com