Who doesn’t love a dessert? Especially one as simple and delicious as this! This summery Mahalaya is from Imad’s Syrian Kitchen, out on the 6th of July.
Mastic gum is a natural tree sap that acts like a gelatine, but with flavour. You can find it online and I really recommend getting hold of it.
TO MAKE
1 litre whole milk
65g cornflour
100g caster sugar
2 bay leaves
2 pieces of mastic gum
150ml double cream
100g condensed milk
2 teaspoons orange blossom water
Pour the milk into a bowl, add the cornflour and 90g of the sugar, then whisk well until the sugar has dissolved.
Now pour the mixture into a large saucepan over a medium-high heat with the bay leaves. Bring to the boil, then turn down to low and simmer for a few minutes until slightly thickened.
Using a pestle and mortar, crush the mastic gum and remaining 10g sugar together until very, very fine (like table salt).
Add the mastic a little at a time to the milk, still over the heat (it’s very important it’s still hot), whisking as you go, then whisk in the cream followed by the condensed milk and orange blossom water. Take off the heat and pour into ramekins or glasses.
Allow to cool for 1 hour, then set in the fridge for 6 hours, or ideally overnight.
TO SERVE
150ml double cream, lightly whipped
Glacé cherries
Shelled pistachios
Fresh mint
Strawberries or any berries in season
Desiccated coconut
Serve decorated with lightly whipped cream, glacé cherries and pistachios, fresh mint, fruit or desiccated coconut, or any combination.
Love this recipe? Want to hear more about Imad’s story? Read an extract from Imad’s Syrian Kitchen.
