This is a wonderfully fresh dessert; strawberries and ouzo pair beautifully and the liquorice note in the sorbet is subtle.
- 100 gm butter, melted
- 200 gm kataifi (see note)
- 400 gm seedless watermelon, cut into wedges
- 1 punnet strawberries (about 250gm), hulled and halved
Strawberry and ouzo sorbet
- 750 gm (3 punnets) strawberries, hulled
- 130 gm pure icing sugar
- 120 ml ouzo
- 1 tbsp lemon juice
- 100 gm flaked almonds, toasted
- 60 gm caster sugar
Rose and lemon syrup
- 200 gm caster sugar
- Large pinch of dried rose petals
- 1 lemon, juice only
- 1For strawberry and ouzo sorbet, purée ingredients in a blender. Strain through a fine sieve (discard seeds), then freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.
- 2Preheat oven to 170C. For almond paste, process almonds, sugar and 1 tbsp water in a food processor to a coarse paste.
- 3Divide kataifi into six bundles. Working with one bundle at a time, brush heavily with butter, place a teaspoon of almond paste on the centre of one end and roll pastry around almond paste to create a loose swirl. Place on a baking tray brushed with melted butter and repeat with remaining kataifi. Brush tops with extra butter, bake until just turning golden (20-25 minutes), then turn and cook until well toasted (8-10 minutes). Transfer to a shallow heatproof dish.
- 4Meanwhile, for rose and lemon syrup, combine sugar, rose petals and 250ml water in a saucepan, bring to the boil, add lemon juice, remove from heat, then pour over pastries and stand until slightly softened (1-2 hours). Serve with watermelon, strawberries and sorbet. Kataifi is best made on day of serving.
Note Kataifi, a shredded pastry similar to shredded wheat, is available fresh or frozen from Greek delicatessens.