Crunchy, creamy and utterly dreamy! Say hello to Caramanfruit's Kadaïf Nest - a crisp, golden pastry shell made from delicate shredded filo, ready to be filled with blood orange compote and a scoop of red berries sorbet! Perfect for plated desserts or standout petit fours - it’s Mediterranean magic that’s as versatile as it is eye-catching!
Blood orange compote
Ingredients
50g Sugar
100g Whole eggs
40g Egg yolks
15g Butter
20g Flour
20g Cornstarch
Method
Mix the sugar and pectin. At the same time, heat the puree and glucose to 105°F (40°C), then add the sugar and pectin mixture. Bring to a boil. Once your compote is cold, add the orange blossom water.
Fromage Blanc Mousse
Method
In the mixer, beat the egg whites until stiff, then fold in the sugar. Split the vanilla bean in half and add it to the fromage blanc. Once the egg whites are stiff, gently fold them into the fromage blanc using a spatula. Keep in the refrigerator until ready to serve.
Red berries sorbet
Method
Mix the solid and liquid ingredients separately. Mix the two together using an immersion blender. Add the saffron. Refrigerate for 3 hours. Mix again and pour into a sorbet maker.
Syrup
Ingredients
250g Water
250g Sugar
50g Orange blossom water
Method
Heat the water and sugar. Allow the syrup to cool completely before adding the orange blossom water. Set aside until ready to use.
Assembly
Ingredients
1 packet of kadaif noodles
Mixture of fresh berries (raspberry, strawberry, blueberry)
Orange blossom water
Method
Heat the oven to 355°F (180°C). On a baking pan lined with a Silpat mat, make a nest of kadaif noodles in an 8cm-diameter round mold to ensure even cooking. Baste the nests with melted butter. Cook until golden brown (approx. 12 minutes). Remove from the oven and baste with orange blossom syrup (30°B). Place a nest of kadaif noodles in the center of the plate, then a portion of fromage blanc, a tablespoon of blood orange compote and a scoop of red berries sorbet. Finish by arranging some halved berries around the sorbet.
