Passionfruit muhallabeya Lebanese milk pudding with passionfruit

Passionfruit muhallabeya Lebanese milk pudding with passionfruit

By
From
Saha
Serves
6
Photographer
Matt Harvey

Muhallabeya

Ingredients

Quantity Ingredient
130g caster sugar
4-5 grains mastic, ground with 1 teaspoon caster sugar
50g cornflour
1 litre milk
250ml water
50ml orange-blossom water

Passionfruit sauce

Quantity Ingredient
500g passionfruit pulp
100g caster sugar
60g glucose

Method

  1. To make the muhallabeya, put the sugar, ground mastic and cornflour in a bowl and add 100 ml of the milk to make a paste.
  2. Put the rest of the milk and the water in a large saucepan. Add the paste and stir well. Bring to the boil, whisking continuously. Once it boils, remove the pan from the heat and stir in the orange-blossom water. Strain into a jug. Leave to cool slightly, then pour into attractive serving glasses. Seal each glass with plastic wrap to prevent a skin forming.
  3. Put the passionfruit pulp into a food processor and blend 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, then lower the heat and simmer for 10 minutes to make a thick yellow sauce.
  4. Just before serving, drizzle a generous amount of passionfruit sauce over the top of each glass.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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