Owner and head chef Sarit Packer talks us through the dessert packed with Greek flavours
‘The base is made of kadaif pastry (thin, long, angel-hair strands). The dish is plated up when it’s being served so the pastry stays crisp. If it was pre-assembled, the layers would meld together and the texture would be completely different.
‘The cream is made with very good Greek honey, creamy feta, vanilla, cream and sugar. Salted almonds, marjoram leaves and blueberries are added on top as a final finish.
‘Marjoram leaves have a perfumed, sweet flavour. They’re hardly ever used. It’s special because it’s somewhere between mint, oregano and thyme. It reminds me of the mountains in Greece or Israel.
‘It’s important to use good honey. During different seasons, different honey is used. The flavour changes. At the moment we’re using Greek thyme honey. We’ve used honey from north London beehives too.’