Muhallebi with Kumquats

The classic oriental milk pudding is subtly perfumed with orange blossom water. Decorated with kumquats, grated pistachios and generously drizzled with orange blossom honey – a light, citrusy-sweet dessert.

 

Ingredients | Serves 4
1 litre
Milk
4 tbsp
Corn starch
4 tbsp
Sugar
2 tsp
Orange blossom water
3-4
Kumquats
2 tbsp
Unsalted pistachios
4 tsp
Orange blossom honey
 

Mint leaves for decoration

 

Preparation | Serves 4

  1. Mix 10 ml of the milk with the corn starch.

  2. Heat the rest of the milk in a pan, but do not bring it to a boil. Pour in the milk with the cornstarch, stirring constantly, and keep going until the milk begins to thicken.

  3. Add the orange blossom water and stir in.

  4. Remove the milk from the heat. Let stand briefly, stir again and fill into four dessert bowls or one large one.
    Leave to cool in the refrigerator for at least 2.5 hours to set the milk pudding.

  5. Wash and slice the kumquats. Simmer in a bit of water and sugar for 5 minutes. Then drain and set aside.

  6. Grate or chop the pistachios with a micro-grater.

  7. Before serving, decorate with the kumquat slices, grated pistachios and finally drizzle with the honey.

  8. SERVING | Take the puddings out of the refrigerator and decorate them with the kumquat slices, grated pistachios. Finally, drizzle with the honey.