Mastic milk pudding with rose syrup

Mastic milk pudding with rose syrup

Muhallebi

By
From
Eat Istanbul
Serves
8
Photographer
David Loftus

Ingredients

Quantity Ingredient
10g mastic
45g cornflour
800ml milk
100g granulated sugar

Rose syrup

Quantity Ingredient
200g granulated sugar
100ml rose water
1 tablespoon dried rose buds or petals

To serve

Quantity Ingredient
dried rose buds or petals

Equipment

Quantity Ingredient
8 x 100ml jelly/dariole moulds or ramekins

Method

  1. Crush the mastic to a powdery consistency using a pestle and mortar.
  2. Put the cornflour in a small bowl and whisk with 100ml of the milk until evenly combined.
  3. Put the remaining milk and the sugar in a saucepan over medium heat and bring to the boil. Lower the heat and add the mastic and the cornflour mixture, whisking continuously until the mixture begins to thicken, or for about 5–7 minutes. Divide the mixture evenly between the moulds and place on a tray. Refrigerate until set, preferably overnight or for about 6 hours.
  4. Meanwhile, to make the rose syrup, put the sugar and 100ml cold water in a saucepan over medium heat and bring to the boil, stirring occasionally. Lower the heat, add the rose water and simmer, uncovered, for 30 minutes. Remove the pan from the heat and leave to cool for 10 minutes, then stir in the rose buds or petals.
  5. To serve, dip the bottom of each mould briefly into a bowl of hot water. Quickly tip the mould upside down onto a plate and hold the plate tightly against the mould, shaking the mould gently until the pudding slides out onto the plate. Repeat with remaining the remaining puddings.
  6. Pour the rose syrup over the puddings and sprinkle some rose buds or petals over the top to serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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