Dubai Desert with Strawberries

Preparation

• 1
  Start by preparing the Kataifi dough. Mix the flour with the cornstarch and salt, add the oil and about 150g of water. Whisk into 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 a piping bag with the rested dough. Cut off a small end to create a tiny hole, and pipe narrow strips lengthwise onto the pan. Once the dough detaches 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 chop them. Add cream and sugar and continue blending until a thick pistachio cream forms. 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 melted, add the Kataifi. Fry for a few minutes, stirring occasionally, until the noodles are crispy. Melt the chocolate in a double boiler along with a tablespoon of oil to create a smooth chocolate sauce.
• 5
  Put the roasted noodles into a bowl and add about half of the pistachio cream, then stir. Gradually layer the chopped strawberries into glasses, followed by the pistachio noodle mixture, melted dark chocolate, and pistachio cream. Finally, garnish with chopped pistachios.