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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
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
Syrup
To serve (with the topping)
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.
| 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. |
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