DESSERTS

Kiri Coconut Ice cream Mini Bites

Ingredients:

For the Kiri® ice cream:

  • 13 Kiri® square portions
  • 100 grams sweetened condensed milk
  • 1 tablespoon powdered sugar
  • Zest of one lemon
  • 200 milliliters heavy whipping cream

For assembling:

  • 24 coconut cookies

 

Method:

Step 1: Preparing Kiri® ice cream

  1. In a medium bowl, mix the Kiri® square portions with an electric beater until the texture is creamy.
  2. Add the sweetened condensed milk, powdered sugar, and lemon zest and continue mixing until well combined.
  3. In a separated large bowl, mix the heavy whipping cream with the electric egg beater until the texture is firm.
  4. Add the whipped cream to the Kiri® cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.
  5. Pour the mixture in a muffin silicone molds with 12 portions (the diameter should be the same size as the cookies in this recipe ideally 7 cm and the height of the mixture should reach 1 cm). Freeze for 6 hours or until firm.

Step 2: Assembling

  1. Unmold the Kiri® ice cream disks and place each one between 2 cookies. Freeze the cookie sandwiches or another 30 minutes, or until ready to serve.
Breakfast

Kiri Power Waffles

Ingredients:

For the waffles:

  • 4 Kiri® square portions
  • 190 milliliters milk
  • 1 teaspoon dry yeast
  • 70 grams granulated sugar
  • 380 grams all purpose white flour
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 180 grams butter, melted
  • 1 pinch of salt

For the Kiri® rose water cream:

  • 15 Kiri® square portions
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon powdered sugar
  • 1 teaspoon rose water

For decoration:

  • Powdered sugar
  • Berries (raspberries and blueberries)

 

Method:

Step 1: Preparing the waffles

  1. In a small bowl, mix the Kiri® square portions with a spoon until you get a creamy texture. Add milk little at a time while mixing until the texture is smooth.
  2. Microwave for 30 seconds until the milk mixture is warm.
  3. In a large bowl, mix together the warm milk mixture, sugar, and dry yeast. Set aside for 15 minutes until yeast activates and becomes bubbly.
  4. Add the flour, melted butter, salt, vanilla extract, and eggs and mix all together with a whisk until you get a smooth dough.
  5. Cover the bowl with a towel set aside to rise for 1 hour or until it doubles in size.
  6. Heat the waffle machine and brush it with some melted butter.
  7. Using a spoon, place small portions of the waffle dough in the waffle machine and cook them following the instructions of your machine.

Step 2: Preparing the Kiri® rose water cream

  1. In a medium bowl, mix the kiri® square portions until you get a smooth texture. Add milk little at the time and mix well with a spatula until the texture becomes smooth and creamy.
  2. Add the powdered sugar, vanilla extract, and rose water and continue mixing until the texture is smooth and homogeneous.

Step 3: Assembling

  1. Place 2 waffles in a serving plate, sprinkle with some powdered sugar and top with Kiri® rose water cream and fresh berries.
Breakfast

Kiri Veggie Breakfast Tacos

Ingredients:

For mango salsa:

1 medium ripe mango, cut into small cubes

2 small leeks, finely chopped

1 tablespoon chopped cilantro

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon olive oil

Salt and pepper, to taste

For Kiri® cheese sauce:

  • 8 Kiri® square portions
  • 6 tablespoons milk
  • 1 teaspoon finely chopped cilantro
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt and pepper, to taste

 

For tacos filling:

  • 4 Kiri® square portions
  • 5 cherry tomatoes, cut into halves
  • 4 soft taco shells
  • 1 ripe avocado, sliced
  • 4 eggs
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

 

Method:

Step 1: Preparing the mango salsa

  1. In a large bowl, mix all the ingredients of the mango salsa until well combined. Set aside at room temperature until assembling the tacos.

Step 2: Preparing the Kiri® cheese sauce

  1. In a medium bowl, place Kiri® square portions and using a spoon, mix them until smooth. Add the milk little by little while mixing.
  2. Add the remaining ingredients of the Kiri® cheese sauce and mix.

Step 3: Assembling the Kiri® tacos

  1. Using a sharp knife, cut each Kiri® cheese portions into 9 cubes. Set aside.
  2. In a medium bowl, whisk together the eggs, salt, and pepper. Heat the olive oil in a pan over medium heat, add the eggs mixture and cook.
  3. In a large pan over medium heat, warm the taco shells one at a time for 1 minute on each side.
  4. In each taco shell, add 2 tablespoons of the cooked eggs, 2 tablespoons of the mango salsa, Kiri® cubes, avocado slices, and cherry tomato halves. Serve the tacos with the Kiri® cheese sauce.
Breakfast

Kiri Avocado Sandwich

Ingredients:

For the Kiri® cheese cream:

  • 10 Kiri® square portions
  • 2 tablespoons milk
  • 2 tablespoons lemon juice
  • 1 tablespoon dried chives (or fresh)
  • 1 tablespoon lemon zest
  • 1 teaspoon mustard
  • Salt and pepper, to taste

For the avocado burger:

  • 4 medium ripe avocados
  • 2 tablespoons lemon juice
  • 150 grams smoked salmon
  • 4 lettuce leaves
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds

 

Method:

Step 1: Preparing the avocado

  1. Using a sharp knife, slice the avocados into two lengthwise (one half thicker than the other half). Remove the pit, and gently peel the skin of the avocado. Brush the avocados with lemon juice.
  2. Slice a small piece from the bigger half avocado (that will be used as the bottom of the sandwich) so that it has a stable base.
  3. Brush the avocado halves with lemon juice and season the inside with some salt and pepper.

Step 2: Preparing the Kiri® cream cheese

  1. In a medium bowl, add the Kiri® square portions and smoothen them with a spatula.
  2. Add the milk little by little while mixing until you get a smooth cream.
  3. Add the lemon juice, lemon zest, dried chives, mustard, salt, and pepper. Mix well with a spatula until well combined.

Step 3: Assembling

  1. Place the Kiri® lemon cream in a piping bag and pipe on the edges of each avocado half.
  2. Garnish the bottom half avocado with lettuce and smoked salmon slices.
  3. Cover the filling with the second avocado half. Decorate the top of the avocado with sesame seeds. Serve immediately.
DESSERTS

Kiri Cheesecake with pistachio

  • 8 people
  • 30 minutes

Ingredients

 

For the Kiri® cream cheese:

30 Kiri® Cheese portions
60 grams (1/2 cup) powdered sugar
80 grams (2/3 cup) sweetened condensed milk
100 grams (1/2 cup) white chocolate
2 tablespoons heavy cream
2 tablespoons lemon juice
1 tablespoon lemon zest

 

For the crust:

250 grams (4 cups) digestif cookies
120 grams (1/2 cup) melted butter
50 grams (1/3 cup) roasted pistachios, chopped

 

For decoration:

100 grams (1/2 cup) Chopped pistachios
6 dry roses

 

Directions

 

Step 1: Preparing the crust

1- Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
2- Add the chopped pistachios to the crust, mix again with the spatula until the mixture is homogeneous.
3- Press the crushed cookies into the bottom and the sides of a springform mould (18 cm x 6 cm ) covered with parchment paper and place it in the freezer for 30 minutes to cool.

 

Step 2: Preparing the Kiri® cheesecake filling

4- In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Stir the chocolate with the spatula until it is completely melted. Set aside.
5- In a large bowl, add the kiri® cheese portions, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric mixer until the cream is fluffy and well incorporated.
6- Add the lemon juice, lemon zest, and mix with the hand mixer until well combined.
7- Pour the cheesecake mixture over the crust and spread it evenly.
8- Place the cheesecake in the freezer for 6 hours or overnight in the refrigerator until the Kiri® cream cheese becomes firm.
9- Decorate the cheesecake with chopped pistachios and dried roses around the Kiri® cheesecake border just before serving.”

DESSERTS

Honeycomb with Kiri cream

  • 8
  • 45 minutes

Ingredients

 

For the dough:
600 grams (4 1/2 cups) all-purpose white flour
2 tablespoons powdered milk
4 tablespoons vegetable oil
1 pinch of salt
300 milliliters (1 1/2 cups) warm water
2 teaspoons dry yeast + 4 tablespoons warm water
2 medium eggs

 

For the cinnamon Kiri® cheese filling:
6 kiri® cheese portions
3 tablespoons powdered sugar
1 tablespoon cinnamon powder
125 grams (1 cup) Walnuts halves

 

For the syrup:
240 milliliters (1 cup) water
65 grams (1/2 cup) granulated sugar

 

For the dip:
8 Kiri® cheese portions
1 tablespoon honey
1/4 teaspoon ground cinnamon

 

For the decoration:
1 small egg
1/2 teaspoon white vinegar
3 tablespoons sesame seeds”

 

Directions

 

Step 1: Preparing the dough
1- In a small bowl, add the sugar, dry yeast, water, and mix well with a spoon until well combined. Set aside for 5 minutes.
2- In a large bowl, add the flour, powdered milk, vegetable oil, eggs, salt, the yeast mixture, and mix all the ingredients together using your hand, until forming a ball with the dough.
3- Cover the dough and set aside at room temperature for 40 minutes to rise.

Step 2: Preparing the Kiri® cheese balls
4- Cut each Kiri® into 4 cubes.
5- In a plate, mix the powdered sugar and cinnamon together, and gently roll 2 Kiri® cubes together in the mixture until completely covered.

 

Step 3: Shaping the honeycomb
6- Using your hands, form small balls with the dough. Slightly spread each ball until it’s 5 cm long.
7- Place a walnut, kiri® cheese, and roll them around to shape small buns.
8- In a round mold (20 cm x 5 cm) covered with parchment paper, place a small circle (12 cm) in the center. Place the mini balls one right next to the other until a nice honeycomb is formed with an empty center.
9- In a small bowl, mix the egg and vinegar until well combined, brush the honeycomb with the egg mixture, and top with sesame seeds.
10- Place the honeycomb in a preheated oven at 180°C (356°F) and bake for 35 minutes or until it’s golden brown.

 

Step 4: Preparing the syrup
11- In a saucepan over medium heat, place the water, sugar, and cook for 10 minutes until the mixture boils and the sugar is fully dissolved.
12- Pour the syrup on top of the honeycomb and let it absorb for 5 minutes before serving.

 

Step 5: Preparing the Kiri® cheese dip
13- In a medium bowl, place the Kiri® cheese portions and mix them using a spatula until the texture becomes smooth.
14- Add honey and cinnamon and mix all together. Place in a bowl and put it in the center of the honeycomb.”

Appetizers

Beef Samosa with Kiri Cheese

  • 10 Samosas
  • 30 minutes

Ingredients

 

6 Kiri® cheese portions
Traditional samosa dough
1 tablespoon olive oil
1 small onion, chopped
300 grams (10.5 oz) ground beef
Salt and pepper, to taste
50 grams (1/4 cup) walnuts, chopped
2 tablespoons chopped fresh mint
1 egg yolk + 1 teaspoon white vinegar

 

Directions

 

Step 1: Preparing the beef filling

1- In a medium bowl, add the Kiri® cheese portions and press them using a spatula until the texture becomes smooth and creamy.
2- In a pan over medium heat. Add the olive oil, the onion, and stir for 2 minutes until it becomes soft.
3- Add the ground meat, salt, pepper, and stir for 10 minutes until the meat is cooked.
4- Remove the pan from the heat and mix the ground meat with the mixed Kiri portions.
5- Add the fresh mint and chopped walnuts to the ground meat mixture, mix and set aside.

 

Step 2: Assembling the samosas

6- Cut the samosa dough into medium circles of 12 cm in diameter, place a full tablespoon of the beef and Kiri® cheese filling mixture in the center of the dough and fold into a half moon shape with braided edges.
7- Place the shaped half moon samosas in an oven sheet covered with parchment paper.
8- In a small bowl, mix the egg yolk and white vinegar, and brush the samosas surface.
9- Bake the samosas in a preheated oven at 180°C (356°F) for 30 minutes until golden brown.”

Appetizers

Fatira with Olives and Kiri Cheese

  • 10 Fatira
  • 30 minutes

Ingredients

 

10 Kiri® cheese portions
500 grams (17.6 oz) puff pastry
150 grams (5.2 oz) chopped black olives
1 tablespoon dried thyme
1 egg yolk + 1 teaspoon white vinegar

 

Directions

 

Step 1: Preparing the olives filling

1- In a medium bowl, press the Kiri® cheese portions with a spatula until the texture becomes smooth and creamy.
2- Add the chopped olives, the ground thyme, and mix well with a spatula until the filling mixture is homogeneous. Set aside.

 

Step 2: Assembling the Fatiras

3- On a floured working surface, and using a rolling pin, spread the puff pastry until it is 1 mm thick. Using a round cookie cutter of 12 cm in diameter, cut the puff pastry into circles.
4- Place a full teaspoon of the filling in the center of a puff pastry circle, make sure to leave the edges empty.
5- In a small bowl, mix the egg yolk and white vinegar, and brush the edges of the puff pastry circle disk.
6- Put the second puff pastry circle on top, and slightly press the edges to glue the two circles together.
7- Using a fork, gently press on the edges of the Fatira to decorate it.
8- Using a knife, gently trace a cross on the surface of the Fatiras then brush them with the remaining egg mixture.
9- Place the Fatiras on a baking sheet covered with parchment paper.
10- Bake the Fatiras in a preheated oven at 180°C (356°F) for 25 minutes until golden brown. Serve warm.

DESSERTS

Kunafa Kiri Cheesecake Ball

  • 4 people
  • 15 minutes

Ingredients

 

For the lotus Kiri® cheese Cream:

4 Kiri® cheese portions
100 grams (1 cup) lotus cream
4 tablespoons whole milk
100 grams (1 cup) fresh raspberries

 

For the Kiri® cheesecake ball:

16 Kiri® cheese portions
140 grams (3/4 cup) unsalted butter, at room temperature
100 grams (1 cup) powdered sugar

 

For the Kunafa:

100 grams Kunafa dough
70 grams (1/2 cup) butter, melted
100 grams (1 cup) powdered sugar

 

Directions

 

Step 1: Preparing the lotus Kiri® cheese cream

1- In a food processor, add the Kiri® cheese portions, milk, lotus cream, and mix all together until the texture is smooth. Set aside.

 

Step 2: Preparing the Kiri® Cheesecake Balls

2- In a medium bowl, lightly press the Kiri® cheese portions with a spatula and mix well until soft and the texture is creamy..
3- Add the butter, sugar, and mix with an electric egg beater until the mixture is soft and homogeneous.
4- Place the Kiri® cheese cream in the fridge for 30 minutes to set.
5- Take 100 grams of the Kiri® cheese cream mixture, spread it slightly on the palm of your hand, add 1 tablespoon of lotus cream and 1 piece of raspberry, then start shaping a pretty cheese ball. Place in the fridge and leave the Kiri® cheese balls to cool.

 

Step 3: Preparing the Kunafa

6- In a medium bowl, add the melted butter to kunafa dough and mix well with hands until well combined.
7- Place the kunafa dough In an oven pan covered with parchment paper, and roast in a preheated oven at 180°C (356°F) for 15 minutes while stirring from time to time until golden brown.

 

Step 4: Assembling

8- In a medium bowl, mix the kunafa with the powdered sugar and crush it into small pieces using a fork.
9- Place the crushed kunafa in a large plate and roll the Kiri® cheesecake balls over it until it is completely coated. Place the Kiri® cheesecake balls in the fridge until serving.
10- Top the Kiri® cheesecake balls with lotus Kiri® cream and serve cold.

 

DESSERTS

Khanfarouch with Kiri

  • 10 portions
  • 20 minutes

Ingredients

 

For the Kiri® cheese cream:

8 Kiri® cheese portions
2 tablespoons honey
1 tablespoon ground cinnamon

 

For the Khanfaroush batter:

5 medium eggs
1 tablespoon rosewater
120 grams (1/2 cup) rice flour
75 grams (2/3 cup) all-purpose white flour
1 teaspoon baking powder
55 grams (1/4 cup) granulated sugar
1 tablespoon ground cardamom
1 pinch saffron threads

For Decoration:

2 tablespoons honey
1 tablespoon ground cinnamon

 

Directions:

 

Step 1: Preparing the Kiri® cheese cream

1- In a medium bowl, add kiri® cheese portions, honey, cinnamon, and mix with a spatula until all the ingredients are well incorporated and the texture is creamy. Set aside.

Step 2: Preparing the khanfarouch batter

2- In a medium bowl, using a fork, lightly beat eggs and rose water together.
3- In another medium bowl, add the rice flour, all-purpose flour, baking powder, sugar, spices, and mix well using a spatula until well combined. Make a hole in the centre of the dry ingredients, add the egg mixture, and mix with a spatula until the batter mixture becomes lightly thick and smooth. Cover the bowl with a plastic wrap and set aside for 20 minutes.
4- Heat a donut maker. Pour 1 tablespoon of batter into each donut hole and cook for 5 minutes until golden brown.

Step 3: Assembling

5- Place the Kiri® cheese cream in a piping bag using a tip of your choice. Generously pipe the Kiri® cheese cream on top of each khanfaroush.
6- Drizzle the khanfaroush and Kiri® cheese cream with honey and cinnamon. Serve hot.”