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Dubai Pistachio Cheese Bomb Recipe

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4.7 from 124 reviews

Dubai Pistachio Cheese Bomb is a decadent layered dessert combining creamy cheese filling, crunchy pistachio-infused kataifi, and rich chocolate ganaches. This elegant treat features a luscious cream cheese mixture frozen to set, encased in toasted pistachio kataifi, and topped with both milk chocolate and pistachio ganaches for a delightful blend of textures and flavors.

Ingredients

Scale

Cheese Filling

  • 250g cream cheese (room temperature)
  • 200ml heavy cream
  • ¼ cup sugar
  • 1 tsp vanilla extract

Pistachio Kunafa

  • 250g kataifi
  • 3 tbsp unsalted butter
  • 1½ cups pistachio cream
  • 50g white chocolate (for mixing with kataifi)

Chocolate Ganache

  • ⅔ cup milk chocolate
  • 1 cup heavy cream

Pistachio Ganache

  • 50g white chocolate
  • ½ cup pistachio cream
  • 1 cup heavy cream

Instructions

  1. Prepare Cheese Filling: In a bowl, whisk together 250g room temperature cream cheese, 200ml heavy cream, ¼ cup sugar, and 1 tsp vanilla extract until smooth and creamy. Pour the mixture into a mold and freeze for 3 hours to allow it to set firmly.
  2. Make Pistachio Kunafa: Chop 250g kataifi pastry and toast it in a pan with 3 tbsp unsalted butter over medium heat. Stir continuously until the kataifi becomes crispy and golden brown. Transfer to a mixing bowl. Meanwhile, melt 50g white chocolate gently, then mix it into the toasted kataifi along with 1½ cups pistachio cream, combining everything evenly.
  3. Prepare Chocolate Ganache: Heat 1 cup heavy cream in a saucepan over medium heat until it just begins to bubble around the edges. Remove from heat and add ⅔ cup milk chocolate. Let the mixture sit undisturbed for 3 minutes, then stir until smooth and glossy. Set aside to cool.
  4. Prepare Pistachio Ganache: Similarly, heat 1 cup heavy cream until bubbles appear on the edges. Remove from heat and add 50g white chocolate and ½ cup pistachio cream. Stir continuously until the ganache is smooth and fully melted.
  5. Assemble Pistachio Cheese Bomb: Line a 4-round mold with mica plastic. Press half of the pistachio kataifi mixture firmly into the bottom of the mold. Remove the frozen cheese filling from its mold and place it carefully on top of the kataifi layer. Add the remaining kataifi mixture on top, pressing gently but firmly to create a compact layered bomb. Chill the assembled dessert for 30 minutes to set.
  6. Decorate and Serve: Remove the pistachio cheese bomb from the fridge and carefully peel away the mica plastic mold. Drizzle both the prepared chocolate ganache and pistachio ganache generously over the top for an eye-catching finish. Serve immediately and enjoy the blend of creamy, crunchy, and nutty flavors.

Notes

  • Make sure the cream cheese is at room temperature before whisking to achieve a smooth filling.
  • To get perfectly toasted kataifi, keep stirring constantly to avoid burning.
  • Chilling the cheese filling properly ensures it holds shape during assembly.
  • Use good quality pistachio cream for an authentic nutty flavor.
  • If mica plastic is unavailable, silicone molds or parchment paper can be used as alternatives.
  • The dessert is best enjoyed fresh but can be kept chilled for up to one day.

Keywords: Dubai dessert, pistachio cheese bomb, kataifi dessert, Middle Eastern sweets, pistachio ganache, cheese filling, chocolate ganache, layered dessert

Find it online: https://servedbynora.com/dubai-pistachio-cheese-bomb-recipe/