Muhallabia with strawberries
I first tried this Arabic dessert at the amazing Burj-el Arab hotel in Dubai, made with camel's milk - divine. This recipe uses cow's milk.
Ingredients
50g cornflour
1 litre whole milk
90g caster sugar
2 tbsp rosewater
2 tbsp ground pistachios
strawberries for serving
Method
Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.
Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.
Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. Scatter a layer of ground pistachios on top then add a small, perfect strawberry.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
