Ekmek - Cuisine Magazine - From New Zealand to the World
There are a couple of different versions of ekmek. I love it with a kataifi pastry base. Any way that you make this, the result is a delicious, exaggerated heap
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Ingredients
- SYRUP & KATAIFI LAYER
- 220g sugar
- 2 long strips of lemon zest (no pith)
- 1 small cassia or cinnamon stick
- 160g kataifi pastry
- 110g butter, melted
- CUSTARD
- 4 egg yolks
- 100g sugar
- 1 scant teaspoon vanilla extract
- 85g cornflour
- 900ml full-cream milk
- 40g butter
- WHIPPED CREAM
- 450ml thin (whipping) cream
- 2½ teaspoons sugar
- few drops of vanilla extract
- about 25g shelled unsalted pistachios, chopped quite fine
- glacé cherries, to serve (1 per portion)
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