Served with date and Tamarind ice cream.
250 grams kadayaf hair (to be obtained in bakeries specializing in Balkan cuisine)
50 g butter, melted
1 tablespoon powdered sugar
100 grams of high quality vanilla halva
1/4 containers of sweet cream
4 stems fresh mint, leaves only, chopped
For ice cream:
1/2 cups (1/2 liter) milk
2 containers sweet cream
A little more than 1/2 cup sugar (150 grams) sugar
4 tablespoons tamarindi (obtain in spice stores)
6 egg yolks, at room temperature
Serving 2-3 tablespoons of honey
Juice from 2 lemons
The oven mold, lined with baking paper
1. To prepare the kadaif: Heat the oven to low heat (160C). Dip the kadaif hair with a little melted butter and sugarcane. Arrange the kadaif in a 12-circles pattern, and bake for about 5 minutes.
2. To prepare the halva cream: Place the halva and the dates in a food processor container, and grind a uniform mixture. Add a little cream and mint, chopped, and stir.
3. To prepare the ice cream: Put the milk, cream, sugar and Tamarindi in the pot, and bring to a boil. Cool a little. In a bowl, separate the egg yolks and add a tablespoon of the hot mixture. Mix, and then add a tablespoon after spooning the whole mixture (so that the yolks do not clot). Filters for preventing lumps.
4. Transfer to an ice cream machine (stirring and preserving cold), and stirring for ice cream texture.
Mix the honey and lemon juice in a cup. Place a round of kadaif on a serving dish, lightly spread the honey mixture, and drizzle a little cream of the halva; Place over another round of kadaif, spread from the honey mixture, and again sprinkle halva cream; Place on a third circle of kadaif, spread over the honey mixture, and place on a ball of date ice cream and tamarinindi. Prepare 4 servings, and serve immediately.