Muhallabia with Apricot Coulis on-the-Bottom
Description
Spoon into this lovely muhallabia and discover a luscious layer of fruity glaze beneath the creamy milk pudding! It’s quick and easy enough to make any day of the week, yet decadent enough for the fanciest occasions. It’s also perfect for preparing ahead of time for dinner parties and entertaining.
Ingredients
For the Milk Pudding
- 6 cups / 1.5 liters whole milk
- 1 cup / 250 ml heavy cream
- 1½ cups granulated sugar
- ¼ teaspoon mastic gum crushed with a small pinch of sugar — optional, but recommended
- 9 tablespoons cornstarch dissolved in ½ cup water
- 1 tablespoon orange blossom water
- For the Apricot Coulis
- 7 tablespoons hot water
- 8 tablespoons apricot jam
- 6 tablespoons apricot or peach jelly
- 1 teaspoon orange blossom water
- 5 fresh apricots diced. Alternatively, you can use canned apricots. I recommend dicing the apricots for better consistency. I kept them in larger chunks for more photogenic photos, but after testing both versions, I preferred the diced apricots.
For the Topping
- A handful of shelled raw pistachios roughly chopped with a knife
Instructions
- For the bottom apricot coulis, mix together the Jell-O, water, apricot jam, and orange blossom water. Strain the glaze through a mesh strainer.
- Divide the apricot glaze among the serving glasses, covering about one-quarter of each glass.
- Slice a few apricots in half and place two pieces around the rim of each glass.
- Refrigerate for 15 minutes to allow the apricot coulis to set slightly.
- To make the pudding, crush the mastic gum, if using, 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 overboil, otherwise the cornstarch may lose some of its thickening power and effectiveness.
- The mixture at this stage should have the consistency of custard. Note that it will thicken further as it cools. Add the crushed mastic and orange blossom water, then give it a quick stir.
- Remove from the heat and gently spoon the mixture into the ramekins, fully covering the apricot at the bottom. Set aside to cool completely.
- Cover the ramekins with plastic wrap and chill for at least 4 hours.
- Garnish with some crushed pistachios.
Notes
If you make “Muhallabia with Apricots on the Bottom,” leave a comment below or share your pictures on Facebook! I’d love to see your creations! #Hadia’s lebanese Cuisine
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