I created this recipe as I wanted an elegant, low effort, healthy dessert to add to my repetoire. Inspired by the Middle Eastern pudding Muhallebi, this light and refreshing dessert is perfect to follow a rich meal. You can easily put this together in 15 minutes, although it will require about an hour or so to set in the fridge. And in keeping with my philosophy, this is ideal for entertaining, as it can be prepared up to 2 days ahead.
Ingredients (serves 4):
600ml milk
1/3 cup cornflour (known as cornstarch in the US)
1/2 cup caster sugar
1/2 cup desiccated coconut, lightly toasted (see article toasting nuts to learn how to toast coconut)
1/2 teaspoon ground cardamom
1 tablespoon rosewater (from Middle Eastern and gourmet stores)
to serve: fresh berries
Method:
1. Grease 4 x 1 cup ramkekins or moulds.
2. Place the milk, cornflour and sugar in a saucepan over a medium-high heat and stir well. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick (about 5 minutes), beating often with a balloon whisk.
2. Add the toasted coconut, cardamom and rosewater, stir well and remove from the heat.
3. Pour the mixture into the prepared moulds and allow to cool at room temperature. Cover with plastic food wrap and refrigerate for about an hour or until set.
4. Unmould the puddings by dipping the base of each ramekin briefly into warm water, then slide a sharp knife around the edge. Carefully invert onto individual serving plates.
5. Sprinkle the pudding with fresh berries and serve.
(click on the photo to view larger image)
You can dress up this dessert with a rosewater sugar syrup (as I’ve done in the photograph) or with Persian fairyfloss (from Middle Eastern and gourmet stores).
