| Assembly | For the topping, toast the pistachio at 190 °C / 374 °F for roughly 8 minutes. Toast the kataifi at 190 °C / 374 °F for 8 minutes, take it out and mix it, then place it back in the oven and finish until golden. For final assembly, line a sheet tray (55 cm × 40 cm) with an acetate sheet. Melt the Milk Compound CT Wafers to 46 °C / 114 °F and combine with the kataifi and roasted pistachio. Apply chopped pistachio for decoration and place the sheet into the freezer for 10 minutes. Take the white compound and melt to 42 °C / 35 °F. Blend the green and yellow colours well, drizzle each colour in circles, and freeze until set. Take out the sheet tray and let it sit for an hour, then break up as desired. |
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