Printable recipe cardRehana's Kitchen Corner
Kunafa Chocolate Strawberry Cups
Original source
Rehana's Kitchen Corner on YouTubeLayered dessert cups with crisp buttery kataifi, pistachio paste, fresh strawberries and smooth milk chocolate ganache.
Layered dessert cups with crisp buttery kataifi, pistachio paste, fresh strawberries and smooth milk chocolate ganache.
Cook time
3 min
Ingredients
8
Steps
9
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Ingredients
- Kataifi half of the packet
- Pistachio paste 200g
- Tahini 2 tbsp
- Butter 3 tbsp
- Heavy cream 1/2 cup
- 200g milk chocolate
- Strawberries 20, cut into eights
- Chopped pistachios for garnish
Equipment
- Saucepans
- Mixing bowls
- Whisk or spoon
- Serving cups
- Sharp knife
Method
- Chop kataifi and toast with butter in a saucepan until crispy and golden. Let it cool.
- Add pistachio paste, chopped pistachios, and tahini to the cooled kataifi. Mix well until combined.
- Heat heavy cream in a saucepan over low heat until just about to simmer. Add milk chocolate and stir until smooth and glossy.
- Heat heavy cream in a saucepan over medium heat until bubbles appear on the edge. Turn off heat, add chocolate chips, and let sit for 3 minutes. Stir until smooth and glossy. Let it cool.
- Drizzle some chocolate ganache and pistachio paste into the bottom of each cup.
- Spoon a small amount of kataifi mixture into each cup.
- Add a layer of diced strawberries, then top with chocolate ganache and more kataifi.
- Repeat with another layer of strawberries, ganache, and kataifi.
- Sprinkle crushed pistachios on top and place a strawberry slice on each cup.
Helpful tips
- Toast the kataifi until evenly golden and crisp.
- Let the kataifi cool before mixing in the pistachio paste.
- Cool the ganache slightly before assembling the cups.
Storage
Keep the assembled cups covered in the refrigerator. For the crispest texture, store the kataifi mixture separately until shortly before serving.
