“Rena’s Ekmek” by Christina
Description
I had seen this Homemade Ekmek of Rena on Chef in the Air with Mrs. Rena Voliotissa herself and Mrs. Psychouli presenting it. Since then I haven't made another ekmek and believe me you won't make another one either. The detail in the baking of the base of kataifi is what makes the difference and the light creams infatuate even the most skeptical.
I have done some minor interventions when it comes to smell, but as far as texture I have not changed anything. If you try it once, you will love it and make it all the time. You can offer it In order not to go empty-handed or as a cake on Adult Birthdays 4-8 people or more.
Ingredients
For the Kataifi base
For the syrup
For the cream
For the whipped cream
For the roasted almonds
Instructions
For the Kataifi base
Prep a pan or Pyrex around 20x30 cm.
Spread the Kataifi, slightly and carefully detangling it so that it doesn't get dry.
Separate the parts that are stuck together and let it sit in your pan.
Sprinkle the politiko mixture on top.
Pre heat the oven at 175C degrees on the air setting.
Continue by placing small pieces of butter (in room temperature) on top of it, close to one another.
Bake for about 20-30 minutes until it turns golden.
Withdraw from the oven and let it cool in room temperature before adding the syrup.
Once it cools down, start breaking it using a knife, so that it turns into little pieces, and stir it all together for an even texture since some parts are going to be crunchier than others.
The final results needs to be cohesive both in texture and looks.
For the syrup
Add all the ingredients for the syrup together and stir.
After a couple of minutes, once it starts boiling, leave it on the heat for 5-6 minutes and then withdraw from the fire.
Remove the lemon scraps and drizzle on top of the kataifi.
Let it cool without covering it up as you don't want the kataifi to soften.
For the Cream
In a pot start boiling the milk.
Meanwhile start mixing the yolks and cornflower with some milk in a bowl, until they turn into a thick mixture.
Before the milk starts boiling add the mixture you made in it and start stirring.
Once bubbles are formed on top of the mixture its ready, so withdraw it form the fire.
Drizzle it on top of the kataifi.
Let it cool and once it comes to room temperature, you can put it in the fridge until the whipped cream and almonds are ready.
For the whipped cream
Add all of the ingredients in a mixture and start mixing in high speed until a thicker cream starts forming.
Spread it all over the ekmek and put it back in the fridge so that it cools before seving it.
For the Roasted Almonds
Warm up a pan.
Add the almonds and butter.
Stir well until they turn into a nice brown color and their smell intensifies.
Leave it on the side to cool down and then sprinkle on top of the ekmek before serving.
Notes
- The kataifi needs you to be really careful with it, as it dries easily. You have to be quick when working with it as an ingredient and be extra careful when it comes to separating parts that are stuck together.
- The quality of the butter will be playing a major role when it comes both to the taste and smell of the final result.
- You could replace the almonds with nuts of your preference.
- This dessert could even be cooked in the course of 2 or 3 days. On the first day start with the base, continue with the cream and the day of serving you could make the whipped cream. It's a long process but definitely worth it.
- Don't overboil the cream as if it turns out to stiff it will loose its airy texture.
- Same thing applies for the whipped cream too.
