Malabi

Elena Duggan

Ingredients:

  • 150g Xylitol
  • 1 Vanilla bean, seeds and pod
  • 750g Whole milk
  • 250g Whole cream
  • 85g Cornstarch/ fine cornflour Gluten Free
  • 25g Rosewater

Syrup

  • 100g Raspberries
  • 150g Pomegranate juice
  • 25g Rosewater
  • 50g Xylitol

To Serve

  • 50g Blanched pistachios, sliced
  • 25g Desiccated coconut

Method:

  1. In a medium bowl, whisk approximately 150g of milk with the cornstarch, rose water, and vanilla seeds until the cornstarch dissolves and set aside.
  2. Bring remaining milk, cream, vanilla bean and xylitol to a simmer in a saucepan over medium heat, whisking constantly. Remove vanilla bean pod
  3. Lower the heat, pour in the dissolved cornstarch mixture and cook 8-10 minutes, stirring constantly, until the mixture begins to thicken.
  4. Remove from the stove and pour into serving dishes.
  5. Cover with plastic wrap and allow cooling to room temperature before refrigeration for a minimum of 4 hours, but overnight is also fine.
  6. While the malabi is setting, prepare the syrup by placing raspberries, pomegranate juice, rosewater and xylitol to a gently simmer in a small pot. Simmer until berries are collapsed and xylitol is dissolved. Strain solids, so only syrup remains, allow cooling before serving.
  7. Serve topped with the chopped pistachios, coconut and syrup, if desired.

Health Notes:

  • Gluten free
  • Zero refined sugar
  • Vegetarian
  • Nut free, optional – do not serve with pistachios

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