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Ingredients

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Knafeh Layer:

  • Knafeh, thawed 500.0 g
  • Butter, melted 130.0 g
  • Heavy Cream 350.0 ml
  • Castor Sugar 25.0 g
  • Strawberry, fresh, diced 1.5 kg
  • Orange juice 150.0 ml
  • Pistachio, chopped 150.0 g

Strawberry & Orange Blossom Sauce:

Preparation

  1. Knafeh Layer:

    • Preheat oven to 200°C.
    • Mix knafeh and butter together in a 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 Professional Strawberry Topping. 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, layer with knafeh, whipped cream, strawberry mixture and end with whipped cream.
    • Drizzle over the strawberry and 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.
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