Dessert Gift Box

If you have a tea tin lying around and it is in good condition (not rusty) you can use it to make a dessert gift box. I layered mine with brownie thins, pistachio custard, fresh strawberries, toasted knafeh, dark chocolate ganache, and pistachio nuts.

I made this box dessert for July 4th and wanted to share it then but got caught with kids, and vacations so never got a chance to edit it till now.

I took mine to our family picnic as it makes a sublime on-the-go dessert. If you construct your layers like I did then knafeh will stay crispy even the next day while the brownie thins will absorb the moisture from the custard and will add a soft spongy texture to the dessert.

Dessert Gift Box

Brownie thins (recipe is in my previous video)
Toasted knafeh
Fresh strawberries
Pistachio custard (recipe follows)
Dark chocolate ganache (recipe follows)
Pistachio nuts

Pistachio Custard

3 yolks
⅓ cup sugar
6 tbsp cornstarch
3 cups milk
¼ cup white chocolate
½ tsp Vanilla paste
½ cup pistachio cream
A few drops of green food coloring
1 ½ cups whipped cream (already whipped with 3 tbsp sugar)

Instructions
Combine yolks, sugar, and cornstarch. Whisk them well. Add milk to it and cook it slowly while constantly stirring and scraping the bottom. Continue cooking till thickened.
Pass it through a strainer. Add the white chocolate, and pistachio cream to it. Also, add vanilla.

Whisk it well and cover it with plastic. Place the plastic in direct contact with the top of the custard so it won't form a skin. Chill it for 4 hours in the fridge.
Then whisk in the whipped cream along with a few drops of green food color if desired.

Pistachio Cream ver. 3



1 cup skinned pistachio (raw or the ones in the shell, don't buy the already peeled and toasted nuts for it)
¼ cup powdered sugar
⅓ cup white chocolate chips
½ cup coconut oil
Heavy cream (as required to adjust to your preferred consistency)

Grind the skinned nuts in a blender. Melt together the white chocolate and coconut oil and add to the ground nuts. Add the powdered sugar to it. Run the blender till you see everything comes together. Start adding the heavy cream to it ¼ cup in the beginning. And then 1-2 tbsp at a time to adjust to a pouring consistency.
You might end up using ½ cup cream but go slow on it. Keep blending without overheating your blender till a smooth paste forms. Transfer to a jar and refrigerate it. Can be used for up to 3 weeks.

Chocolate Ganache

8 Oz. chocolate bar
3 tbsp coconut oil
¼ cup heavy cream

Warm up the cream and coconut oil together. Pour it over the chocolate and once melted, whisk it well.
Assemble your dessert box and surprise your loved ones or friends with a unique gift.