Mahalabiya

Steps

for the cream

• Add the heavy cream in a bowl
• In a small casserole, add:
  • the milk
  • the sugar
  • the cardamom pods, cracked and pressed with a knife (*)
• Start stirring with a whisk in a medium-low heat
• When it starts to boil, lower the heat to low
• Continue stirring with the whisk for 5’
• Remove from heat
• Start beating the heavy cream with an electric mixer
• Add the corn flower in batches and continue stirring after each addition
• Turn on the heat to low and place the milk on top
• Add slowly and by batches the mix cream/corn flour, and continue to stir with the whisk
• Slowly a slightly thick cream will start to form
• You need to remove it from heat when it’s thick but still a bit liquid
• Pour the cream on top of a sieve into a bowl big enough to hold it
• Add the rose water and stir with the whisk
• Pour the cream into the verrines (small cups made with glass or ramekins), and let them cool

for the topping

• Preheat the oven at 180°C
• Roast shelled pistachios for 10’
• Once they are cold, slice them roughly with a knife
• Wash and remove the greens from the strawberries
• Drain them well with a bit of paper towel
• Slice them in small dices
• Slice the cardamom pods in half and remove the seeds
• In a small casserole, add the strawberries and:
  • the sugar
  • the rose water
  • the cardamom seeds
• Bring it to a boil
• Lower the heat to low and let the liquid evaporate (~10’)
• Let the mix cool down

bring it up together

• Pour some strawberry jam on top of each verrine or ramekin
• Sprinkle some roasted pistachios on top
• Place them into the refrigerator for 4h-5h or over night
• Eat it cold
• Really good !
• :-)

What’s the story behind this recipe?

The mahalabiya is a cousin of the Italian panna cotta but it has an even smoother texture and a more oriental character thanks to rose water! This cream has its roots back in the 7^th century in Persia, and it was passed over to the Arabs in the 10^th century! It’s a delicate dessert, which is perfectly perfumed with rose water and cardamom; it’s a wonderful and unique combination!

Inspiration

The recipe on the site of mahalabiya on the site epicurious.

(*) when you crack and press the cardamom pods with the knife, you open them a little and thus you help them infuse better in the milk