Free Shipping within Australia on all orders over $100 - Flat Rate Shipping $12.50 within Australia

Ibby & Romel’s White Chocolate Sahlab Muhalabieh

Lebanese Milk Pudding, using Camel Milk! 

Ingredients

MUHALABIEH
2 titanium strength gelatine leaves 
375ml camel milk 
375ml full cream milk 
80g Salep powder (this can also be spelt Sahleb)
175g white chocolate, finely chopped

TOASTED PISTACHIOS
80g bag Coles pistachios
55g caster sugar

BERRY SALAD
250g punnet strawberries, thickly sliced
125g punnet raspberries
1 tsp rosewater
10 mint leaves, shredded

METHOD 

  1. To make muhalabieh, soak gelatine leaves in cold water to soften. 

  2. Stir milks and salep powder in a medium saucepan over low heat until hot but not boiling. Remove from heat and add chocolate. Stand 2 minutes then blitz with a stick blender until smooth and combined. Stir in softened gelatine until dissolved. 

  3. Strain mixture into serving dishes. Refrigerate for several hours or overnight.

  4. To prepare toasted pistachios, place pistachios in a large frying pan. Sprinkle over sugar. Cook, tossing, until sugar is melted and nuts are toasted and caramelised. Cool completely. Process until finely chopped. 

  5. To make berry salad, toss all ingredients together. Refrigerate for 30 minutes to macerate. 

  6. Serve muhalabieh with berry salad and toasted pistachios.

Credit: MKR

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Featured collection

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now