Ingredients (Serves 4):
- 500 ml heavy cream (38%)
- 500 ml milk
- 75 g cornstarch
- 120 g sugar
- 1 tsp vanilla bean paste or 1 vanilla pod
- 2 tbsp rose water/orange blossom water
- 130 ml water (for dissolving the cornstarch)
For decoration:
- Strawberries
- Malabi syrup
- Handful of crushed pistachios
Nofar ZoharPhoto: Daniel Laila<< Get the Ynetnews app on your smartphone: Google Play: https://bit.ly/4eJ37pE | Apple App Store: https://bit.ly/3ZL7iNv >>
Instructions:
- In a deep pot, heat the milk, cream, sugar, vanilla, and rose water/orange blossom water over high heat. Stir occasionally until it comes to a boil.
- In a separate bowl, mix the cornstarch and water. Whisk well until smooth and free of lumps.
- Once the mixture in the pot starts bubbling, add the cornstarch mixture to the pot. Immediately whisk everything together until the mixture is just about to bubble again. After three seconds of bubbling, turn off the heat and continue whisking well.
- Transfer the Muhallebi mixture into a family-sized dish or individual serving dishes. Let it cool and set in the refrigerator for at least 4–5 hours.
- Once fully set, garnish with strawberries, Muhallebi syrup, and crushed pistachios. Enjoy!
- Nofar Zohar is a chef and culinary advisor