Bisvua Pistachio Cream & Bisvua Kataifi Filling
Layers of creamy custard, crunchy kataifi, rich pistachio cream, and silky chocolate ganache — a spoonful of pure indulgence.
For the Custard:
- 4 cups milk (about 1 quart)
- 1 cup granulated sugar
- 4 tbsp all-purpose flour (¼ cup)
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Filling:
- 5 tbsp shredded kataifi (toasted if desired)
- 5 tsp pistachio cream
For the Ganache:
- ½ cup heavy cream (100 ml)
- 4.5 oz (130 g) couverture or semi-sweet chocolate, finely chopped
Instructions:
- Custard: In a saucepan, combine milk, sugar, flour, and cornstarch (leave vanilla and butter aside). Whisk over medium heat until it thickens and gently boils. Reduce heat and cook 5–6 minutes more. Remove from heat, stir in butter and vanilla, cover with plastic wrap, and chill.
- Filling: Mix pistachio cream and kataifi in a bowl until well combined.
- Ganache: Warm the cream (don’t boil), add chopped chocolate, and stir until smooth.
- Assemble: Layer custard → pistachio–kataifi → custard → ganache. Decorate and chill before serving.
Elegance layered in every spoonful.
