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Apricot & vanilla muhalabiya
This traditional Lebanese dessert is prepared for guests at Atlantis The Palm resort's Ayamna restaurant by chef Ali El Bourji.
Muhalabiya resembles the popular dessert panna cotta, but starch is used instead of gelatine. Refined with vanilla and apricot, chef Ali El Bourji serves the dessert to guests in the Lebanese restaurant Ayamna at the 5-star hotel Atlantis The Palm in Dubai.
Ingredients for the muhalabiya
| Ingredients (12 servings) | ||
|---|---|---|
| 1 | kg | light cream |
| 1.5 | kg | full fat milk |
| 400 | g | sugar |
| 50 | g | vanilla paste |
| 125 | g | cornflour |
Method for Muhalabiya
- Stir the cornflour in a little whole milk until there are no lumps.
- Slowly heat the remaining milk, vanilla and sugar until the milk starts to steam.
- Stir in the cornflour mixture and whisk constantly for three to five minutes until the milk bubbles and begins to thicken.
- Remove from the heat and pour into a serving bowl or individual bowls until half full.
- Leave to cool at room temperature, then cover with foil and refrigerate.
Ingredients for the apricot compote
| Ingredients (12 servings) | ||
|---|---|---|
| 400 | g | apricots, cubed |
| 100 | g | butter |
| 1 | vanilla bean | |
Method for the apricot compote
- Sauté the apricots with butter and the vanilla pod and set aside.
Ingredients for the apricot sauce
| Ingredients (12 servings) | ||
|---|---|---|
| 500 | g | apricot purée |
| 50 | g | sugar |
Method for the apricot sauce
- Bring the apricot purée to the boil with the sugar.
To assemble
- To serve, pour the apricot compote into a glass and cover with the muhalabiya mixture.
Garnish with nuts and serve chillled with the apricot sauce.
