Description
From Arabiyya: Recipes from the Life of an Arab in Diaspora by Reem Assil
Mahalabiya is the custardy cousin or, I would argue, maybe the original Italian dessert panna cotta. In my search for a simple but elegant dessert, I became obsessed with learning about this delicacy. It has roots in seventh-century Persia and was introduced to Arabs in tenth-century Baghdad, but it must have influenced custards beyond the region. Mahalabiya is not much different from blancmange in Europe and maja blanca in the Philippines.
Mahalabiya is the ideal canvas for showcasing seasonal fruit. When it’s apricot season, I incorporate a thin layer of M’rabaa Mish Mish [sun-dried apricot preserve] on top. When it’s summer, this chilled dessert gets a crown of berries, as it does in this recipe. Strawberries in this recipe can be swapped for eight ounces of any seasonal fruit, so feel free to be creative!
This custard firms up beautifully in small glasses or ramekins. The trick to perfecting this fragrant treat is to frequently whisk the custard as it cooks, so as not to scald the milk.
Ingredients
- 2 cups whole milk
- 1 cup sugar
- 1 tablespoon gently cracked cardamom pods (about 18 pods)
- 1/4 cup cornstarch
- 1 cup cold heavy cream
- 2 teaspoons rose water
- 8 ounces strawberries, hulled and quartered or sliced
- 1 tablespoon rose water
- 1 tablespoon sugar, plus more as needed
- 1/4 teaspoon ground cardamom
- 1 tablespoon lemon juice (about1/2 lemon)
- 1/4 cup crushed pistachios, toasted
- 2 tablespoons dried rose petals (optional)
Instructions
To make the custard: In a medium saucepan over medium-low heat, combine the milk, sugar, and cardamom pods and bring to a slow simmer. When bubbles start to form, turn down the heat to low and simmer for 10 minutes to steep the cardamom pods.
In a medium bowl, whisk the cornstarch into the cream until fully incorporated. Slowly whisk the cornstarch mixture into the hot milk, until it’s thick-ened. When the mixture holds the imprint of the whisk’ s loops, remove it from the heat after about 5 minutes.
Add the rose water and then pour the warm mixture through a fine-mesh strainer. Transfer into four 6-ounce serving glasses or ramekins. Refrigerate, uncovered, for 4 to 6 hours to firm and chill.
To make the topping: In a medium saucepan, combine the strawberries, rose water, sugar, and ground cardamom and bring to a boil over high heat. Then turn down to low, cover the pan, and simmer for about 10 minutes to release the fruit’s juices. Uncover the pan and simmer until the liquid thickens and the strawberries soften, intensify in color, and start to shrink, another 10 to 15 minutes. Add the lemon juice. Adjust the sugar to taste. Let cool.
Just before serving, spoon the compote onto each chilled custard and sprinkle with the pistachios and rose petals.
The custard can be stored, covered, in the refrigerator for up to 3 days.
Notes
Reprinted with permission. Copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House. Photographs copyright © 2022 by Alanna Hale.
