Muhallabia with strawberries
“Exotic desserts.”
- 50g cornflour
- 1 litre whole milk
- 90g caster sugar
- 2 tbsp rosewater
- 2 tbsp ground pistachios
- strawberries for serving
I first tried this Arabic dessert at the amazing Burj-el Arab hotel in Dubai, made with camel's milk - divine. This recipe uses cow's milk.
Method
Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.
Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.
Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. Scatter a layer of ground pistachios on top then add a small, perfect strawberry.
Serves 6.
