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
6cups/ 1.5 liters whole milk
1cup/ 250 ml heavy cream
1 1/2cupsgranulated sugar
1/ 4teaspoonmastic gumcrushed with a small pinch of sugar, optional, but recommended
9tablespoonscornstarch dissolved in 1/2 cup water
1tablespoonorange blossom water
For the bottom apricot coulis:
7tablespoonshot water
8tablespoonsapricot jam
6tablespoonsof apricot or peach jello
1teaspoonorange blossom water
5fresh apricotsdiced, 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 pistachiosroughly 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