RECIPE | Mouhalabieh (Lebanese milk pudding)

Serves: 6

Ingredients:

100g apricot coulis (or quality apricot jam)

Mouhalabieh:

1 litre milk

100ml fresh cream

150g (¾ cup) sugar

70g cornflour

5ml (1 tsp) orange blossom water

5ml (1 tsp) rose water

1g mastic (also known as Arabic gum and available from specialist delis)

Caramelised apples:

60ml (4 tbsp) olive oil

400g apples, peeled and diced

5ml (1 tsp) rose water

30ml (2 tbsp) brown sugar

3g (½ tsp) ground cinnamon

A pinch of ground nutmeg

Method:

1. Spread the coulis evenly on the base of 6 serving bowls and refrigerate.
2. For the mouhalabieh, place the milk, cream and sugar in a large pot on low heat and whisk until sugar is dissolved.
3. Bring to the boil on medium heat, stirring constantly.
4. Dissolve cornflour in a little cold water and whisk into the boiling milk.
5. Stir in the orange blossom water, rose water and mastic, remove from the heat and set aside to cool.
6. For the apples, heat the olive oil in a nonstick pan and saute the apples. Stir in the rose water and brown sugar. Sprinkle with cinnamon and nutmeg.
7. Top the chilled coulis with a thick layer of mouhalabieh and refrigerate for 30 minutes. Top with apples and serve.