Muhallabia with Apricot Coulis on-the-Bottom
Description
If you are looking for a dessert that’s affordable and cooks in a reasonable amount of time; with easy-to-find ingredients, then muhallabia is that pudding you should consider learning. Serve it for a casual dinner or a celebratory event. At first sight, the pudding looks too simple for a festive dessert, but don’t let it fool you — those ingredients come together in a flavorful and sublime milk pudding — the creamy dessert is cooling and comforting.
Ingredients
For the milk pudding
- 6 cups / 1.5 liters whole milk
- 1 cup / 250 ml heavy cream
- 1 1/2 cups granulated sugar
- 1/ 4 teaspoon mastic gum crushed with a small pinch of sugar, optional, but recommended
- 9 tablespoons cornstarch dissolved in 1/2 cup water
- 1 tablespoon orange blossom water
For the bottom apricot coulis:
- 7 tablespoons hot water
- 8 tablespoons apricot jam
- 6 tablespoons of apricot or peach jello
- 1 teaspoon orange blossom water
- 5 fresh apricots diced, or alternatively you can use tinned apricots, I recommend you dice the apricots for better coherence. I kept them large chunks for more photogenic photos, but after testing both, I prefered the diced version.
For the topping:
- A handful of shelled raw pistachios roughly chopped with a knife
Instructions
- For the bottom apricot coulis, mix together the jello, water, apricot jam and orange blossom water Strain the glaze with a mesh strainer.
- Divide the apricot glaze among serving glasses, covering 1/4 of the glass.
- Slice a few apricots in half and place 2 pieces around the edge of every glass.
- Divide the apricot glaze among serving glasses, covering 1/4 of the glass. Add the diced apricots and refrigerate for 15 minutes to help the apricot coulis set up a bit.
- To make the pudding: Crush the mastic gum if used with a mortar and pestle.
- Place the milk, sugar and dissolved cornstarch in a large stockpot over medium heat.
- While whisking bring to a boil, then reduce the heat to low, and continue whisking for a few seconds. Don’t over boil, othewise the cornstarch may lose its thickening power and effectiveness.
- The mixture at this stage should have the consistency of custard. Note that it will thicken more upon cooling. Add the crushed mastic and orange blossom water and give a quick stir.
- Remove from heat and gently spoon into the ramekins, fully covering the apricot on the bottom. Set aside to completely cool down.
- Cover the ramekins with plastic wrap and chill for at least 4 hours.
- Garnish with some crushed pistachios.
Notes
If you make "Muhallabia with Apricot on-the-Bottom", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
Tried this recipe?Let us know how it was!