Originally sold from street carts in disposable goblets, this snow white, fluttering, perfumed pudding is now featured on every trendy restaurant menu. Once you master the basic recipe you can create a host of delicious and beautiful desserts.
Ingredients (for 12 servings in half-cup goblets)
4 cups (1 liter, 1 quart) milk
75 g (3 oz, 3/4 cup) corn starch
1 tablespoon rose water or 2-3 drops rose essence
240 ml (81/2 fl oz, 1 cup) whipping cream
100 g (31/2 oz, 1/2 cup) sugar
Raspberry syrup with rose water to taste
Coarsely chopped roasted pistachio nuts Coconut flakes
In a bowl, mix one cup of milk with the corn starch and rose water until the corn starch dissolves completely.
Bring the remaining milk together with the whipping cream and sugar to a simmer. Pour in the dissolved corn starch mixture and cook 2-3 minutes over low heat, stirring constantly, until the mixture thickens.
Remove from the stove and pour into serving dishes. Cover with cling wrap, allow to cool to room temperature, and refrigerate for at least 4 hours.
Serve with raspberry syrup perfumed with rose water and garnish with chopped pistachio nuts and/or coconut flakes.
Basic malabi is neutral in taste, so let your imagination run wild and create enticing desserts using various toppings and garnishes: berries, sliced or diced fresh fruit, fruit preserves, pomegranate seeds, candied citrus peels, etc.
Malabi Trifle Prepare the malabi as described and pour into a large round-bottomed bowl. Cool and refrigerate. To serve, pry loose and turn over into a large deep serving dish. Garnish with syrup or any of the above toppings.
Malabi "Shots" Refrigerate the pudding in shot glasses and serve two or three “shots” per guest, each one with a different topping.
photo: Eilon Paz ("Fresh Flavors from Israel")