Dubai chocolate cheese bomb gets a face lift!

Ingredients

• 200 g Kataifi Pastry (shredded phyllo, thawed if frozen)
• 100 g Pistachio Cream (store‑bought pistachio spread, room temperature)
• 30 ml Tahini Paste (smooth tahini, 2 tbsp)
• 200 g Cream Cheese (softened at room temperature)
• 15 g Chantelli Cream Powder (about 2 tbsp, instant cream powder)
• 200 ml Sweetened Condensed Milk (canned, full‑fat)
• 100 ml Whole Milk (regular dairy milk)
• 150 g Dark Chocolate (70% cocoa, for melting)
• 50 g Pistachio Spread (same as pistachio cream, for topping)
• 0.5 g Sea Salt (pinch, optional garnish)

Instructions

1. Toast the Kataifi

   Preheat the oven to 180°C (350°F). Spread the kataifi pastry evenly on a baking sheet and toast for 10 minutes, turning once, until lightly golden and crisp.

   Time: PT10M

   Temperature: 180°C

2. Crush the Toasted Kataifi

   Transfer the toasted kataifi to a food processor and pulse until it forms fine crumbs.

   Time: PT2M

3. Mix Pistachio Cream and Tahini

   In a small bowl, combine the pistachio cream with tahini paste and stir until smooth.

   Time: PT2M

4. Combine Kataifi with Pistachio‑Tahini Mix

   Add the crushed kataifi to the pistachio‑tahini mixture, tossing until the crumbs are fully coated.

   Time: PT3M

5. Soften Cream Cheese

   Place the softened cream cheese in a mixing bowl and whisk for 2 minutes until smooth and creamy.

   Time: PT2M

6. Prepare the Cheesecake Filling

   Add Chantelli cream powder, condensed milk, and regular milk to the cream cheese. Whisk continuously for about 5 minutes until the mixture thickens and holds a soft‑serve consistency.

   Time: PT5M

7. Create the Base Layer in the Mold

   Spoon three‑quarters of the kataifi‑pistachio mixture into the silicone bubble mold, pressing firmly to form an even base that covers the sides.

   Time: PT3M

8. Add the Cheesecake Center

   Drop the cheesecake filling into the center of the mold, spreading it evenly with a spatula.

   Time: PT2M

9. Freeze the First Layer

   Place the mold in the freezer and let it firm for about 30 minutes.

   Time: PT30M

10. Seal with Remaining Kataifi Mix

    Remove the mold, add the remaining quarter of the kataifi‑pistachio mixture on top, smoothing to seal the dome completely.

    Time: PT2M

11. Final Freeze

    Return the mold to the freezer for another 15 minutes until the top layer is solid.

    Time: PT15M

12. Unmold the Bomb

    Quickly flip the mold onto a plate and peel away the silicone. The dessert should release cleanly.

    Time: PT1M

13. Prepare the Chocolate‑Pistachio Glaze

    Combine dark chocolate and pistachio spread in a heatproof bowl. Melt over a simmering saucepan (double boiler) or in 20‑second bursts in the microwave, stirring until smooth.

    Time: PT5M

14. Glaze the Dessert

    Drizzle the melted chocolate‑pistachio glaze over the bomb, allowing it to cascade down the sides.

    Time: PT1M

15. Serve

    Place the finished bomb on a bubble plate and slice with a sharp knife. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

505

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g