Crunchy Kataifi Phyllo with Bitter Orange Cream and Apricot Sauce
This is recipe combines various classic Greek components into a delicious dessert. The sweet but tart marmalade (orange) with the soft texture of the unsweetened whipped cream and the crunchy caramelized kataifi phyllo bring harmony.
1 ½ kg of oranges
1 bunch of lemon verbena
500g whipped cream without sugar
12 dried apricots and a little crushed allspice
Making the Orange Marmalade
The 1st day...
- Blanch the whole oranges and cut them up, with their skins, into small cubes.
1. Boil in ½ kg of water with 150g of sugar, the lemon verbena and let boil over low heat for 15 minutes. Lower heat and leave for another 10 minutes.
The 2nd day...
2. Add 150g of sugar and boil for 15 minutes over strong heat and then another 10 minutes over low heat.
The 3rd day..
3. Add another 150g of sugar and boil until it sets into marmalade. Leave to cool.
Making the Dessert
Preheat the oven to 180°C
1. Boil crushed allspice in a little water for 10 minutes and then add in the dried apricots for another 10 minutes. Leave them in the boiled water until ready to serve.
2. Brown the sugar with drops of water in a frying pan until it caramelizes. Spread on a plastic surface and leave to cool and turn crunchy. When it is ready put it in the blender and turn it into powder.
3. Spread the kataifi phyllo in a non-stick pan and half cook in the oven. Remove from the oven, sprinkle with plenty of caramel powder and put it back in until it browns. Remove from the pan and break into pieces of different shapes.
4. Whip the liquid cream into a thick whipped cream and mix it with half the quantity of marmalade, the other half of the marmalade will be used as a layer in the dessert. 5. To mount the dessert start with a kataifi layer on the bottom, spread a generous dollop of orange cream on top, then add marmalade and a few apricots; cover with another kataifi layer.