Malabi (milk custard with rose hip syrup)

Malabi (milk custard with rose hip syrup)

Total: 3 hr 50 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 269 kcal
, Fat: 7 g
, Carbohydrate: 45 g
, Protein: 5 g

Malabi is a chilled pudding from Israel, where it can be found in chic restaurants and simple street stalls alike. We discovered it while in Tel Aviv. This light milk pudding could be described as a low-fat version of the Italian panna cotta. The milk is flavoured with rose water and the pudding is topped with a sweet syrup and chopped nuts.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pudding

50g cornflour
5tbsp milk, cold
5dl full-cream milk (or soya drink)
4tbsp sugar
1 ½tbsp rose water (Coop Vitality pharmacies)
¼tsp vanilla paste
1pinch salt

Syrup

60ml water
60g sugar
½ cinnamon stick
2bags rose hip tea with hibiscus or 10 g of hibiscus flowers

To serve (with the topping)

1tbsp coconut flakes
Purchase ingredients now

Utensils

4 ramekins (each approx. 1 ½ dl), rinsed with cold water

How it's done

Pudding

Mix the cornflour with the milk to form a smooth paste. Bring the milk to the boil along with the sugar, rose water, vanilla and salt. Add the cornflour paste to the boiling milk, stirring constantly. Cook for a further 2 mins. Pour into the prepared ramekins, leave to cool, cover and chill for approx. 3 hrs.

Syrup

Bring the water and sugar to the boil, simmer until the sugar has dissolved. Remove the pan from the heat, add the cinnamon stick and tea bags (or hibiscus flowers), cover and allow to steep for approx. 30 mins. Pour the syrup through a sieve, refrigerate until ready to serve.

To serve (with the topping)

Drizzle the syrup over the puddings, sprinkle with the coconut flakes.

Good to know
Tip: Instead of coconut flakes, the dessert can be topped with chopped nuts (peanuts, almonds, pistachios) or chopped dates.
Note: Store the syrup in an airtight container in a cool place for several weeks.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!