MOUHLABIA

MOUHLABIA:                   MIDDLE  EAST

INGREDIENTS:                 ( serves 6 )

400  g  fresh strawberries
400  g sugar
120  g corn flour
100  ml  water
900  ml full-fat milk
200  ml cream
20  ml orange blossom water
20  ml  rose water
300  g pistachios without shell
4  strawberries, sliced thinly


METHOD:

• Blend the strawberries with 120 g of sugar. Heat over a low flame until boiling. Meanwhile dissolve 40  g of corn flour with some water, keeping the mixture thick yet runny.
• Gradually add it to the strawberry mix and keep stirring until thick. Divide the cooked strawberry mixture among individual serving bowls and set aside to cool.
• Mix the milk, cream and the rest of the sugar together and heat gently until boiling. Meanwhile dissolve the rest of the corn flour with water keeping it the same thick consistency and then add it gradually to the boiling milk until it thickens lightly.
• Finally add the rose and orange blossom waters and keep stirring until smooth. Pour the cooked milk into the bowls over the strawberry mixture.  Allow to cool to room temperature before chilling in the refrigerator.
• Roast the pistachio in a pre-heated oven at 190C for 4 minutes. Cool completely and then crush them coarsely. Garnish each bowl with the crushed pistachios and thinly sliced strawberries. Serve chilled.

TIPS : This Middle -Eastern, predominantly Lebanese pudding is very similar to phirni and also sometimes uses rice flour too. It is very healthy and exotic tasting, with a simple preparation process. Sugar and honey can be adjusted to taste.