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EVER WANTED YOUR OWN ICE CREAM STAND? WE THINK THIS EASY NO-CHURN SCOOP IS WHAT DREAMS ARE MADE OF – DON’T FORGET THE PASSIONFRUIT DRIZZLE!
MALABI (ISRAELI MILK PUDDING) WITH ALMOND AND STRAWBERRY
SERVES 4-6
We’ve opted for orange blossom water in the whipped cream topping instead of the traditional rosewater, which ties in beautifully with the lightness of the orange juice and zest in the pudding. Begin this recipe at least 3 hours ahead.
2½ cups (625ml) almond milk
50g caster sugar, plus 1 tbs extra caster sugar
¼ cup (35g) cornflour
250g punnet strawberries, hulled
1 tbs fresh orange juice, plus zest to garnish
Toasted flaked almonds, to serve
ORANGE BLOSSOM CREAM
1 cup (250ml) thickened cream
2 tbs caster sugar
Zest of 1 orange
1 tsp orange blossom water (from gourmet food shops)
Place 2 cups (500ml) almond milk, sugar and a pinch of salt flakes in a medium saucepan and bring to a simmer over high heat. Place remaining ½ cup (125ml) almond milk in a bowl with the cornflour and stir to combine to a smooth thick paste. Stir into the hot almond milk mixture, reduce heat to medium and simmer gently, stirring continuously, for 3-5 minutes until thickened. Strain into a 4-cup (1L) capacity serving dish, then chill for 3-4 hours, preferably overnight, to set.
Place strawberries in a large bowl and lightly crush and bruise the fruit using a potato masher. Add orange juice and extra sugar and toss to combine. Set aside.
For the orange blossom cream, whisk the cream until it begins to firm up then gently combine the cream, sugar, orange zest and orange blossom water.
Arrange the strawberries on the malabi and
