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.
