Fresh strawberries coated in milk chocolate, accompanied by a crunchy center of butter-toasted kataifi and tahini-pistachio cream.
Ingredients
- 240 g fresh strawberries
- 140 g baking milk chocolate
- 100 g fresh kataifi pastry
- 100 g pistachio cream
- 15 g unsalted butter
- 5 g tahini
Method
- Quickly wash the strawberries under a cold trickle of water, drain them, and dry them meticulously. Hull them and cut the large fruits into quarters, keeping the small ones whole or simply halved.
- Detangle the kataifi with your fingers, then chop it roughly to obtain short strands that are easy to distribute.
- Melt the butter in a large skillet over medium heat. Add the kataifi and sauté, stirring constantly, until all the strands are evenly golden, dry, and very crunchy. Avoid a heat that is too high, which would burn the outside before drying the center.
- Immediately transfer the golden kataifi to a bowl to stop the cooking. Let it cool completely so it retains its crunch.
- Mix the pistachio cream with the tahini until smooth. Add the cooled kataifi and stir gently to coat the strands well without crushing them.
- Gently melt the milk chocolate in a double boiler. Remove the bowl as soon as the chocolate is almost completely melted, then stir off the heat until perfectly smooth.
- Divide the strawberries among four individual bowls. Spoon the crunchy pistachio mixture into the center, then drizzle with the still-fluid milk chocolate.
- Serve immediately to preserve the contrast between the fresh strawberries, the flowing chocolate, and the crunchy kataifi.
Nutrition
Per serving
- Energy
- 373.6 kcal
- Protein
- 5.37 g
- Carbohydrate
- 48.22 g
- Fat
- 17.96 g
- Fibre
- 2.09 g
- Calcium
- 88.47 mg
- Iron
- 1.37 mg
- Magnesium
- 27.93 mg
