Ingredients
For mouse
- Cream
- White chocolate
- Sugar
- Pistachio paste
- Mascarpone cheese
- Egg yolks – 3
For plating
- Katafi – 35 gm
- Pistachio mousse – 70 gm
- Coconut pandan Ice cream 40 gm
- Pistachio flakes – 10 gm
- Edible flower – 2 gm
Method of preparation
For the mousse
- Take the cream in a saucepan and add white chocolate, sugar, and pistachio paste.
- Warm the mixture gently.
- Once the mixture has cooled, add the mascarpone cheese and mix well.
- Add three egg yolks and gently fold them into the mixture.
- Refrigerate the mixture until it is completely chilled.
- Once chilled, transfer the mixture into a siphon
- Allow the mixture to rest in the refrigerator for 24 hours before use
Plating the dessert
- Arrange the golden, crispy kunafa (kataifi pastry) into a circular nest shape at the centre of the serving plate, creating a delicate and rustic base.
- Place the light pistachio mousse within the kunafa nest, shaping it into an elegant oval while maintaining a clean and balanced presentation.
- Garnish the pistachio mousse with finely chopped pistachios, evenly distributed to enhance the nutty flavour and provide additional texture.
- Place a quenelle of coconut pandan ice cream over the centre of the pistachio mousse, introducing a creamy, chilled element with delicate coconut notes and the distinctive aromatic character of pandan.
- Finish with delicate edible flowers, strategically positioned around the mousse for a subtle floral accent and refined visual appeal.
Final presentation: A golden, crispy kunafa nest filled with light pistachio mousse, topped with a quenelle of coconut pandan ice cream and finished with chopped pistachios and delicate edible flowers. The dessert brings together the contrasting textures of crisp pastry, airy mousse and smooth ice cream, complemented by the nutty richness of pistachio and the aromatic, refreshing notes of coconut and pandan.
