| HAMZAOUI 2009 |
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Kataifs à la crème
Un dessert frais, parfumé, léger et excellent pour l'été. Originaire du moyen orient, il se compose d'une crème fondante parfumée à la fleur d'oranger et d'une couche ultra croustillante... je vous laisse découvrir la recette (un peu revisitée)!
Ingrédients pour 4 personnes:
50 cl de lait entier
3 cuillères à soupe de maizena
70 à 80g de sucre
2 cuillères à soupe d'eau de fleur d'oranger
Des Kataifs ( cheveux d'anges fin vendu en épicerie orientale)
Quelques pistaches et amandes grillées et concassées
Diluer la maizena dans le lait, ajouter le sucre, l'eau de fleur d'oranger puis faire chauffer sur feu moyen en remuant contamment jusqu'a ce que la crème épaississe, la verser dans des coupe ou rammequin puis placer au frais pour 3h au minimum.
étaler les cheveux d'ange (kataifs) sur une plaque allant au four puis enfourner à 180°C jusqu'a ce qu'elle deviennent bien dorées, (attention il faut surveiller la cuisson).
à la sortie du four, écraser la vermicelle à la main pour la réduire en morceaux puis la répartir sur les coupes de crème.
Ajouter les amandes et pistaches grillées et concassées avant de servir!
d'autres recettes à base de kataifs?
version patisserie orientale (clic ici)
version entremet (nids aux fraises) (ici clic)
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Today, there have been 412 visitors (593 hits) on this page! |
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