Ambassadeurs Cookbook is a fine flavors collection of Greece and recipes by Greek Chefs cooking with excellent quality local ingredients.
Ekmek kantaifi
Pastry Chef Marinos Kosmas
Ingredients:
For the kataifi
- 450 gr kataifi filo
- 225 gr butter
- cinammon
- syrup
For the cream
- 500 ml milk
- 1 vanilla essence
- 120 gr sugar
- 40 gr flour
- 60 gr egg yolks
- 50 gr butter
For the chantilly cream
- 500 gr cream
- 100 gr sugar
Garnishes
- 100 gr pistachio
- cinnamon powder
Cooking instructions :
Defrost the kataifi filo, melt the butter and drizzle to the filo.Mix gently and put in a preheated oven until golden brown.15-20′ at 180 .
Warm up the milk with half sugar and the vanilla essence.In a bowl add the rest sugar, eggs and flour.Whisk.Temper the eggs with hot milk, then put again in heat.Remove from heat, add the butter cut in cubes.Keep in the refrigerator covered with a cling film.
Whip the cream with the sugar,until you have a thick cream.
Serve the ekmek with the filo,then the cream and finish with the chantilly.Garnish with the pistachio and cinnamon.
Chef’s tip : This recipe is perfectly showcased with the use of Aegina’s pistachios
Chef’s bio
Marinos Kosmas is Pastry Chef and instructor at IEK Praxis.He has worked in international hotel & restaurant chains (Matsuhisa,Novikov,Ichu etc).Currently,he is preparing his own pastry workshop in Athens.
English (UK) 
Ελληνικά