Knafeh Layer:

  • Knafeh, thawed 500 g
  • Butter, melted 130 g
  • Heavy Cream 350 ml
  • Castor Sugar 25 g
  • Strawberry, fresh, diced 1.5 kg
  • Orange juice 150 ml
  • Pistachio, chopped 150 g

Strawberry & Orange Blossom Sauce:

  1. Knafeh Layer:

    • Preheat oven to 200°C.
    • Mix knafeh and butter together in bowl and spread over a baking sheet. Bake for 12 minutes or until golden brown. Cool completely. Shred into pieces.
    • Whip heavy cream and sugar together, set aside.
    • Combine strawberries with orange juice and simmer over a medium heat until it forms a jam consistency. Cool completely.
  2. Strawberry & Orange Blossom Sauce:

    • In a saucepan, add Carte D’or Strawberry Topping and bring to a boil and reduce to a simmer.
    • Add orange blossom water and remove from heat to cool completely.
  3. Assemble:

    • In 10 parfait glasses, layering with knafeh, whipped cream, strawberry mixture and ending with whipped cream.
    • Drizzle over strawberry & orange blossom sauce and chill until set.
  4. Chef’s Tip:

    • This can easily be made into a trifle served in a large bowl for a buffet setting.