Malabi

Malabi & The Elm Tree, Toronto

Malabi is a beautifully light and creamy milk pudding that can be found in different variations across the Middle East. You can have this for dessert, piled high with fresh berries and mint, or as a mid-day snack. This will keep in the freezer for up to two weeks, or in the fridge for about a week. You can change up the flavouring by adding any aromatic water in place of the rosewater, if you like.

Makes 6–8 servings (depending on the size of your dishes)

Ingredients:

1 L heavy cream

150 g goat cheese

150 g granulated sugar

10 g rosewater

1/2 vanilla bean, sliced in half

50 g cornstarch

Approximately 1 tbsp water for cornstarch

6–8 ramekins

Method:

1. Prepare an ice bath by fitting a smaller bowl into a larger bowl filled with ice and water
2. In a medium sized pot heat the cream, goat cheese, sugar, rosewater and vanilla bean over medium heat until homogenized into a unified mixture.
3. Mix the cornstarch with a bit of water and pour slurry into cream mixture while still over the heat.
4. Continue stirring the mixture until it thickens to the consistency of a pancake batter.
5. Strain through a fine mesh strainer into the ice bath. Whisk for a minute or two to allow the mixture to begin to cool evenly.
6. Pour even amounts into your ramekins and cover with plastic wrap — making sure that the plastic wrap is directly on the surface of the Malabi so to avoid a film from forming. Place in the fridge if you are planning to eat the Malabi soon or freeze for up to two weeks. If placing in the fridge, allow the Malabi to cool completely and set before serving, minimum four hours. If freezing, be sure to allow the Malabi to defrost before serving.

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