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Muhallabia with Apricot Coulis on-the-Bottom

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Prep: 10 minutes
Cook: 15 minutes
Servings 9
Course
Breakfast

Dessert
Cuisine
#Middle Eastern

International

Lebanese

Mediterranean

RECIPES FROM AROUND THE WORD

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
 
Keyword Milk
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