Ingredients
Kataifi Dough
- 150 g Kontos Kataifi Dough
- 3 tbsp Butter Melted
- 1 tbsp Sugar
- 1 tbsp Honey or Rose Syrup
- 1 pinch Cinnamon Optional
Chocolate Cream Layer
- 200 g Dark Chocolate Semi-Sweet
- 200 ml Heavy Cream
- 1 tsp Vanilla Extract
- 1 tbsp Tahini Optional (for extra depth)
Topping/Garnish
- Chopped Pistachios
- Kontos Pistachio Creme
- Rose Petals or Drizzle of Honey
Instructions
Toast Kataifi
- Preheat oven to 160°C (320°F).
- Separate kontos kataifi strands gently and place in a bowl.
- Mix with melted butter, sugar, cinnamon, and honey.
- Spread on a baking sheet and bake for 15–20 minutes, stirring halfway, until golden and crisp.
- Let it cool completely.
Make Chocolate Cream
- Heat the heavy cream in a saucepan until just below boiling.
- Pour it over chopped chocolate. Let sit for 1 minute, then stir until smooth.
- Add vanilla or rose water. Stir in tahini if using.
- Let it cool slightly and refrigerate for 20–30 minutes to thicken, or whip if you prefer a mousse-like texture.
Assemble the Parfait (In a Glass or Jar)
- A spoonful of toasted kontos kataifi
- A layer of chocolate cream
- Sprinkle of pistachios
- Repeat layers as desired
Notes
Top with extra Kontos Kataifi, a drizzle of Kontos Pistachio Creme or tahini and crushed rose petals.
Serve chilled. It keeps well in the refrigerator for up to 2 days.
Tried this recipe?Let us know how it was!