Servings: 6 verrines
Prep time: 25 minutes
Cook time: 8 minutes
Cooling and chilling time: 45 minutes
Ingredients
- 100 g kadaif, finely chopped
- 20 ml (4 teaspoons) butter
- 100 g sweetened pistachio cream
- 30 ml (2 tablespoons) tahini
- 150 g dark chocolate, chopped
- 180 ml (¾ cup) 35% whipping cream, for the ganache
- 250 ml (1 cup) 35% whipping cream, chilled
- 60 ml (¼ cup) powdered sugar
- 30 ml (2 tablespoons) pistachios, chopped
- 1 generous pinch of salt
Preparation
- In a skillet, melt the butter over medium heat. Add the finely chopped kadaif and cook for 6 to 8 minutes, stirring frequently, until it is evenly golden brown and crispy. Remove from the heat and let cool. Then stir in the pistachio cream, tahini, and salt, and mix until the kadaif is well coated. Set aside.
- Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the 180 ml (¾ cup) of cream until it just begins to simmer, without boiling. Pour the hot cream over the chocolate and let stand for 2 minutes. Gently stir until you have a smooth, glossy ganache, then let cool slightly.
- In a large, chilled bowl, pour the 250 ml (1 cup) of whipping cream and add the powdered sugar. Using an electric mixer, whip until soft peaks form and the mixture is light and airy. Set aside in the refrigerator.
- Spread the lukewarm ganache evenly across the bottoms of six dessert glasses. Refrigerate for about 30 minutes, until the ganache has set enough to hold the topping.
- Gently spoon the whipped cream over the chilled ganache. Just before serving, generously top with the crispy pistachio kadaif mixture, then sprinkle with chopped pistachios to preserve the crunch of the topping.
