Dubai Desert with Strawberries

Preparation

• 1
  Start preparing the Kataifi dough. Mix the flour with the cornstarch and salt, add the oil and about 150 g of water. Knead with a whisk to form a smooth dough, then add the remaining water and stir until the dough is smooth and thin. Knead with a dough scraper for 5 minutes, then let it rest for an hour.
• 2
  Heat a frying pan, grease it, and fill the rested dough into a piping bag. Cut off a small end to create a tiny hole and pipe narrow strips lengthwise onto the pan. Once the dough has released from the pan, transfer it to a plate with a spatula and continue until all the dough is used. Set aside the finished noodles for now; about half will be needed for the dessert.
• 3
  For the pistachio cream, put the pistachios in a blender and crush them. Add cream and sugar and continue blending until a thick pistachio cream is formed. If it's too thick, add a little more cream. Cut half of the prepared Kataifi noodles into small pieces and heat the pan.
• 4
  Add the ghee to the hot pan and once it's melted, add the Kataifi. Fry for a few minutes, stirring occasionally, until the noodles are crispy. Melt the chocolate in a bain-marie along with one tablespoon of oil to create a smooth chocolate sauce.
• 5
  Put the roasted noodles into a bowl, add about half of the pistachio cream, and mix. Gradually layer the chopped strawberries into glasses, then add the pistachio noodle mixture, the melted dark chocolate, and the pistachio cream. Finally, garnish with chopped pistachios.