Kataifi Sundae With Orange Blossom Honey. Credit: Jen Davidson
Ingredients
FOR THE ORANGE BLOSSOM HONEY
Honey: 120 ml
Orange blossom water: 15 ml
Ground cardamom: 2.5 g
FOR THE TOASTED KATAIFI
Kataifi: 115 g
Unsalted butter: 60 g (melted)
Ground cinnamon: 2.5 g
Ground cardamom: 1.25 g
Pistachios: 30 g (chopped plus more for garnish)
Candied orange peel: 30 g (chopped plus more for garnish)
115 g
FOR THE SUNDAE
Vanilla ice cream: 4 large scoops
Kataifi: toasted
Orange blossom honey: 60 ml
Celebratory in a nostalgic way, there is nothing better than a sundae. “This one combines crunchy kataifi with sweet honey, spices and chocolate for a perfect end to the night and a satisfying way to bring in the new year,” says Nurdjaja.
How to make Kataifi Sundae With Orange Blossom Honey
01.
Make the Orange Blossom Honey (Make Ahead)
- Combine the honey, orange blossom water, and cardamom in a medium saucepan.
- Bring to a boil over medium heat, then remove from the heat, cover, and let cool at room temperature.
- Set aside until ready to use.
02.
Toast the Kataifi (Make Ahead)
- Preheat the oven to 375°F.
- Pull the kataifi into long strands and place in a bowl.
- Pour the melted butter over the pastry and toss well to coat.
- Spread the kataifi evenly on a parchment-lined sheet tray.
- Bake for 5 minutes, then remove from the oven and gently turn the pastry to encourage even browning.
- Return to the oven and bake for another 5 minutes, or until golden brown.
- Remove from the oven and let cool completely.
- Once cool, toss gently with the cinnamon, cardamom, pistachios, and candied orange peel.
Make-ahead note:
The toasted kataifi can be prepared earlier in the day and stored in an airtight container until ready to assemble.
03.
Assemble the Sundaes (Just Before Serving)
- Place the toasted kataifi in a medium bowl.
- Working quickly, scoop a generous ball of ice cream and roll it in the kataifi, pressing gently so the pastry adheres and fully coats the ice cream.
- Repeat with the remaining scoops.
- Transfer the kataifi-coated ice cream to serving dishes.
- Drizzle about 15 ml of the orange blossom honey over each sundae.
- Garnish with chopped pistachios and candied orange peel, and serve immediately.
