Muhallebi with strawberry jelly
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Legend has it that muhallebi – a milk pudding similar to a blancmange – has been made in the Middle East since the seventh century. There are records of savoury and sweet muhallebi, but Selin Kiazim's version is the latter – topped with a wonderful jelly made from fresh raspberries, strawberries and redcurrants and plenty of mixed berries for good measure, this is a wonderful light and creamy finish to any meal.
Ingredients
Mulhallebi
- 570ml of whole milk
- 1 tsp vanilla extract
- 3 tbsp of cornflour, heaped
- 3 tbsp of caster sugar, heaped
Strawberry jelly
- 150g of raspberries , washed and hulled
- 300g of strawberries , washed and hulled
- 150g of redcurrants
- 30g of icing sugar
- 1/2 vanilla pod, split in half and seeds scraped out
- gelatine leaves
Garnish
- 200g of mixed berries , washed and hulled
Method
1
In a small bowl, mix together the cornflour with approximately 200ml of the measured milk and the vanilla extract. Place the rest of the milk into a saucepan and gently bring to boiling point. Turn the heat down and whisk in the cornflour mix and sugar – continue whisking until the mix turns into a thick custard (about 5 minutes). Pour straight into your serving glasses or dishes. Allow to cool to room temperature, then place into the fridge to set – this should take about 45 minutes
- 570ml of whole milk
- 1 tsp vanilla extract
- 3 tbsp of cornflour, heaped
- 3 tbsp of caster sugar, heaped
2
To make the jelly, combine the berries with the icing sugar and vanilla in a heatproof bowl and cover tightly with cling film. Place the bowl over a pan of simmering water and leave for 30 minutes – the juices from the fruits will all be extracted. Drain the liquid into a sieve with a jug sitting underneath and leave until all the juices have run through – you can very gently push on the fruits to help along the process, but don’t push too hard, as you'll make the liquid cloudy
- 150g of raspberries , washed and hulled
- 300g of strawberries , washed and hulled
- 150g of redcurrants
- 30g of icing sugar
- 1/2 vanilla pod, split in half and seeds scraped out
3
The amount of gelatine you'll need will depend on how much liquid you get from your fruits – you need 1 leaf of gelatine for every 100ml of fruit liquid. Soak the gelatine in cold water, then take half the juice and bring to boiling point.
- gelatine leaves
4
Take the juice off the heat when it starts to boil, squeeze out the gelatine and add it into the warm juice. Once dissolved, whisk into the rest of the fruit juice and strain through a sieve. Once this is completely cool, divide between the set mulhallebi, pouring into a thin layer on the top. Place back in the fridge to set
5
When the jelly is set, the mulhallebi is ready. Serve with a garnish of fresh berries on top
- 200g of mixed berries , washed and hulled
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Muhallebi with strawberry jelly
