Kunefe
Farmer's Cheese, Honey Syrup, Salted Honey Ice Cream
Pastry Chef Marie Riddle of Bludorn | Houston
Yield: 10 servings
“This dish beautifully embodies the essence of honey in a way that few other sweets can match. Kunefe, which has delicate layers of kataifi combined with a slightly savory cheese filling, creates a wonderful contrast in textures. What truly sets it apart, though, is the generous drizzle of honey that seeps into every crevice of the plate and can be tasted in each bite.” — Marie Riddle
Adapted by StarChefs | August 2024
INGREDIENTS
Honey Syrup:
355 grams honey
5 grams orange blossom water
Salted Honey Ice Cream:
102 grams milk powder
4 grams ice cream stabilizer
184 grams egg yolk
266 grams granulated sugar
1.062 kilograms milk
338 grams heavy cream
200 grams honey
15 grams vanilla extract
10 grams kosher salt
Kunefe:
454 grams farmer’s cheese
80 grams grated halloumi
50 grams grated mozzarella
40 grams honey
15 grams figs
454 grams kataifi, room temperature
220 grams ghee
50 grams confectioner’s sugar, sifted
METHOD
For the Honey Syrup:
In a mixing bowl, combine honey and orange blossom water until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Salted Honey Ice Cream:
In a small bowl, combine milk powder and stabilizer. Set aside. In a separate bowl, combine egg yolks and sugar. Set aside. In a saucepan over medium heat, bring milk, cream, honey, and vanilla to a boil. Temper milk powder mixture with hot milk, then add to pan. Temper egg yolk mixture with hot milk, then add to pan. Cook until mixture reaches 180°F. Strain into a nonreactive container set over an ice bath. Season with salt. Once cooled, process mixture in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Kunefe:
Heat oven to 350°F. In a mixing bowl, combine cheeses, figs, and honey. Set aside. In a mixing bowl, combine kataifi, ghee, and sugar until evenly coated. Set aside. Brush a 3-inch cast iron pan with ghee. Add 20 grams kataifi mix followed by 30 grams cheese mix and additional 20 grams kataifi mix. Bake 6 minutes. Rotate pan and bake additional 6 minutes. Flip out onto a baking sheet and cook 6 minutes, or until golden brown. Set aside.
To Assemble and Serve:
Place 1 Kunefe and 1 quenelle Salted Honey Ice Cream side-by-side on a serving plate. Drizzle with Honey Syrup and serve.
