Lebanese milk pudding with labneh, passionfruit and fairy floss

Lebanese milk pudding with labneh, passionfruit and fairy floss

By
From
New Middle Eastern Food
Serves
8
Photographer
Mark Roper

Known as muhallabeya, this is the classic Middle Eastern milk pudding recipe, which we’ve tweaked by adding strained yoghurt to give it a lovely tang.

Mastic is the resinous gum from the Mediterranean acacia tree. It is sold as small crystals and has a subtle pine flavour. Mastic is used to flavour milk puddings, ice creams, sweets and even coffee. It is available from Greek or Middle Eastern delicatessens and good specialty food stores.

Ingredients

Quantity Ingredient
4 grains mastic
120g caster sugar
50g cornflour
1 litre full-cream milk
long strip zest from 1/2 lemon
long strip zest from 1/2 orange
30ml orange-flower water
200g Strained yoghurt
orange-flavoured turkish or persian fairy floss, to garnish

Passionfruit sauce

Quantity Ingredient
500g passionfruit pulp, [about 10 passionfruit]
100g caster sugar
60g liquid glucose

Method

  1. In a mortar, grind the mastic with 1/2 teaspoon of the sugar, then mix with the remaining sugar and the cornflour in a bowl. Stir in 100 ml of the milk to make a paste.
  2. Put the rest of the milk into a large, heavy-based saucepan, then whisk in the paste until smooth. Add the citrus zests and bring to the boil, whisking continuously, then lower the heat and simmer for 4–5 minutes, whisking continuously to make sure it doesn’t catch and burn.
  3. Remove from the heat, strain into a bowl and cool in a sink of iced water, whisking continuously so that the mixture becomes light and fluffy. When the mixture cools to blood temperature, stir in the orange-flower water, then fold in the strained yoghurt. Spoon into serving glasses and refrigerate until chilled.
  4. To make the passionfruit sauce, whiz the passionfruit pulp in a food processor for a minute to break it down. Strain through a fine sieve, reserving the juice. Add the juice to the sugar and glucose in a small pan. Bring to the boil, lower the heat and simmer for 10 minutes to make a thick sauce.
  5. Spoon a little of the sauce onto the milk puddings and keep them chilled until ready to eat. Serve garnished with a topknot of fairy floss.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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