Malabi (milk custard with rose hip syrup)

desserts
Total: 3 hr 50 min. | Active: 20 min.
vegetarian, gluten-free

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Pudding
50 g Maizena cornflour
5 tbsp milk, cold
5 dl full-cream milk (or soya drink)
4 tbsp sugar
1 ½ tbsp rose water (Coop Vitality pharmacies)
¼ tsp vanilla paste
1 pinch salt
Syrup
60 ml water
60 g sugar
½  cinnamon stick
2 bag rose hip tea with hibiscus or 10 g of hibiscus flowers
To serve (with the topping)
1 tbsp coconut flakes

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.

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