A little Middle Eastern, a little classic Europe: from my heart in Avi Levy's glasses - Walla! Food

2021-03-20T10:07:35.703Z

One of the most beloved chefs in Israel is preparing for Seder night with an impressive and kosher dessert, which will make you the stars of the table

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A little Middle Eastern, a little classic Europe: from my heart in Avi Levy's glasses

One of the most beloved chefs in Israel is preparing for Seder night with an impressive and kosher dessert, which will make you the stars of the table

From the heart of chocolate go - lem

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Esterhazy cream from my heart

Recipe by: Chef Avi Levy, Motzi Restaurant

60 minutes work
Five hours in total
Medium difficulty

Mediterranean
vegetarian
Recipes for Passover
milky
desserts
Lunch
Dinner
kosher

Esterhazy Cream Malby (Photo: Nimrod Saunders, Nimrod Saunders)

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Ingredients

For meringue nuts
- 250 grams of protein (from 5 large eggs)
- 250 grams of sugar (a cup and a quarter)
- 300 g ground walnuts or ground almonds (about 3 cups)
- 50 g Cornflour (5 tbsp)
For my heart cream
- 500 ml of kosher fur milk for Passover (2 cups)
- 100 grams of sugar (1/2 cup)
- 60 g Cornflour (6 tbsp)
- Rose petals can also be extracted
- Lychee sauce (optional)
- Raspberry syrup
- Sweet or caramelized coconut chips, for garnish
- Mashed pistachios, for garnish

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Preparation

How to make astray cream from my heart?

1 Prepare the nut meringue: Preheat the oven to 180 degrees.
2 Whisk the egg whites and add the sugar gradually until a firm foam is obtained.
3 In a bowl, mix the nuts and cornflour and fold together with the protein foam (manually).
4 Transfer the foam to a icing bag and sprinkle circles on a baking sheet or on a silicone surface the diameter of the bottom of the jar where you will serve the dessert (so that you get individual round bases, for individual portions).
5 Knock with the tray on the work surface to flatten the discs.
Put in the oven and bake for 12-15 minutes.
7 Prepare the malabi cream: Beat in a bowl 1/4 of the amount of milk with the cornflour (until the cornflour is completely dissolved and there are no lumps in the milk).
8 Boil in a pot 3/4 of the amount of milk with the sugar.
9 Add the milk with the cornflour, preferably through a sieve, to the hot milk in the pot and stir quickly and non-stop until all the milk in the pot boils again (to avoid lumps that can form from the cornflour).
Transfer the prepared cream to a pouring jar and pour a first layer of the malabi about 2 cm thick at the bottom of each serving jar.
Place in the refrigerator and refrigerate well, until the malabi settles (about half an hour).
12 Prepare the dish for serving: In the individual jars, after the first layer of the malabi has cooled, place a circle of the nut meringue (astrahazi) we prepared and pour a little lychee sauce over it, a few drops of rose water and raspberry syrup.

Place another circle of astrazhi and pour more of the malabi cream over it.
Close the jar and transfer to the refrigerator.
13 Before serving, pour a little more raspberry syrup and a few drops of rose water and lychee sauce on top, sprinkle with caramelized coconut chips and / or ground pistachios and serve immediately.