Sour Cherry & Kirsch Kataifi Nests with Pistachio Praline

Recipe courtesy Naomi J. Mobed

These nests, originally made with soused raspberries and rose cream, were inspired by a recipe from Sarit Packer and Itamar Srulovich’s “Golden”, the chef-owners of Honey & Co., whose London-based ovens pop out some of the best modern Israeli-inspired pastries in town. Their restaurant is a cross-section of all that is diverse about London from immigrants to ingredients. Beautiful tastes, textures and smells – swirl through the day at this Fitzrovia gem. We can only hope that our twist on this beautiful little treat has done both the City and two of our favorite Ottolenghi-alums justice.

Servings size: makes 12 small nests

Ingredients

Kataifi Nests

• 150g. (6oz.) Kataifi pastry

• 60g. (2.25oz.) granulated white sugar

• 120g. (4.25oz.) unsalted butter, gently melted

Kirsch Cream and Cherry Topping

• 200ml. (7oz.) heavy cream

• 100g. (4oz.) white chocolate

• 1 tsp. vanilla extract

• 1-2 tbsp. Kirsch

• 1 7oz. bottle Le Bon Magot® Sour Cherry Pomegranate Conserve with Cocoa, Mahlab & Orange Flower

Pistachio Praline

• 75g. (3oz.) granulated white sugar

• 10g. (0.5oz.) unsalted butter – chilled

• 60g. (4 oz.) whole roasted pistachios

Instructions

1. Pre-heat the oven to 350 degrees F.

2. Place the Kataifi pastry in a bowl, add the sugar and melted butter. Mix with your hands, making sure that the pastry is evenly and well-coated.

3. Divide the mixture into 12 mounds and then shape in shallow muffin molds to resemble birds’ nests. Press pastry to the bottom of the pan. The pastry should be flat at the bottom and higher at the sides coming to just above the rim of the muffin mold.

4. Bake the nests in the center of the oven for 30 minutes until golden brown. Remove from oven and let them rest before removing from muffin tins.

5. For the filling, bring the cream to a boil, then, pour it through a sieve over the white chocolate in a heat-proof bowl, let it rest for 30 seconds. Stir to combine before adding the Kirsch.

6. Once cooled, cover and place in fridge for at least 2 hours. When ready to use, lightly whisk to create a thick fluffy cream.

7. For the praline, line a baking tray with a sheet of grease proof paper.

8. Place a small saucepan or frying pan on a medium-high heat, adding the sugar. Once at least half of the sugar has melted, stir with a wooden spoon until it is all melted and the color deepens to a rich caramel, then, remove from heat. Add butter, mixing until it is thoroughly combined. Stir in the pistachios.

9. Transfer to the lined tray and leave to cool entirely before chopping into coarse pieces.

10. To assemble, place nests on a large serving platter, spoon cream into each nest, top with sour cherry preserves and liberally sprinkle brittle.

NOTES: the nests can be made up to 2 days in advance and stored in an air tight container. The cream can also be made up to 2 days in advance, then, whisked just before serving. The brittle or praline can be made 2 weeks in advance and stored in a dry airtight container. For a lighter option, replace cream and white chocolate with whipped Greek yogurt or labneh.