Of all the varieties of muhallebi
available, kakaolu muhallebi (cocoa / chocolate muhallebi) is
probably one of my favourites. Because after all, who doesn’t love
chocolate?!
The recipe couldn’t be any simpler,
and the whole process takes maybe 10 minutes maximum, you do need to
give it a few hours (or ideally overnight) to cool and set, but apart
from that, it’s something that can be knocked up at a moments
notice. The amounts of ingredients are an estimation, when I made
this I prepared it by eye, using enough milk to fill the size of
containers I had plus a little extra. Add more or less sugar
depending on your personal taste, I wanted the dessert to be a little
bittersweet...
Ingredients
500ml milk
50g sugar
3 heaped tablespoons of unsweetened
cocoa powder
3 heaped tablespoons cornflour
Dash of orange blossom/rose water
(optional)
1. Add the milk (reserving a little) to a
pan with the sugar and bring to the boil
2. Mix the reserved milk and the cornflour, stir well until you have a smooth paste
3. To the cocoa powder add some boiling
water and mix until smooth, then add this to the cornflour mixture
4. By now the milk will probably be
boiling, to create silky smooth muhallebi you need to take care when
pouring in the cornflour mixture as it will start to thicken
immediately*. I whisk the milk using a hand whisk and slowly pour in the
cornflour, whisking all the time. Once it’s all incorporated lower the heat and cook
the muhallebi for another minute or so and then take off the heat.
Now add the orange blossom or rose water (if using)
5. Pour into small containers and allow to
cool, then refrigerate for at least 4 hours (or overnight)
6. Eat!
*As an aside, if you are distracted and
horror of horrors your wonderfully silky smooth muhallebi turns into
a lumpy fright, all is not lost. Using a hand blender will remove the
lumps and no one need ever know
No comments:
Post a Comment