Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

AT A GLANCE

  • Serves 6 people

This is a wonderfully fresh dessert; strawberries and ouzo pair beautifully and the liquorice note in the sorbet is subtle.

  • 100 gm butter, melted
  • 200 gm kataifi (see note)
  • 400 gm seedless watermelon, cut into wedges
  • 1 punnet strawberries (about 250gm), hulled and halved
  •  
  • Strawberry and ouzo sorbet
  • 750 gm (3 punnets) strawberries, hulled
  • 130 gm pure icing sugar
  • 120 ml ouzo
  • 1 tbsp lemon juice
  •  
  • Almond paste
  • 100 gm flaked almonds, toasted
  • 60 gm caster sugar
  •  
  • Rose and lemon syrup
  • 200 gm caster sugar
  • Large pinch of dried rose petals
  • 1 lemon, juice only
01   For strawberry and ouzo sorbet, purĂ©e ingredients in a blender. Strain through a fine sieve (discard seeds), then freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.
02   Preheat oven to 170C. For almond paste, process almonds, sugar and 1 tbsp water in a food processor to a coarse paste.
03   Divide kataifi into six bundles. Working with one bundle at a time, brush heavily with butter, place a teaspoon of almond paste on the centre of one end and roll pastry around almond paste to create a loose swirl. Place on a baking tray brushed with melted butter and repeat with remaining kataifi. Brush tops with extra butter, bake until just turning golden (20-25 minutes), then turn and cook until well toasted (8-10 minutes). Transfer to a shallow heatproof dish.
04   Meanwhile, for rose and lemon syrup, combine sugar, rose petals and 250ml water in a saucepan, bring to the boil, add lemon juice, remove from heat, then pour over pastries and stand until slightly softened (1-2 hours). Serve with watermelon, strawberries and sorbet. Kataifi is best made on day of serving.

Note Kataifi, a shredded pastry similar to shredded wheat, is available fresh or frozen from Greek delicatessens.

Topics:

OUZO, DESSERT, ALMONDS, AUTUMN, STRAWBERRIES, WATERMELON, GREEK

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2010

Mar 2010

View Full Site