Mahallabiyeh (lebanese Pannacota) Recipe

Prepare dry mixture

In a small bowl whisk together the cornstarch and all-purpose flour with 3 tablespoons of the cold milk taken from the total amount (remove from the 3 cups). Mix into a smooth slurry with no lumps. Set aside.

Combine milk and cream

In a medium heavy-bottomed saucepan, pour the remaining milk and the heavy cream. Add the granulated sugar and a pinch of fine salt. Whisk to combine and place over medium heat.

Heat gently

Bring the milk mixture to a gentle simmer over medium heat while stirring occasionally to dissolve the sugar. Do not let it boil vigorously; small bubbles around the edge and steam are fine.

Temper the slurry

When the milk mixture is hot and steaming (but not boiling), take 1/2 cup of the hot milk and slowly whisk it into the cornstarch-flour slurry to temper and warm it. Then pour the tempered slurry back into the saucepan while whisking continuously.

Cook and thicken

Reduce heat to medium-low and continue to cook, whisking constantly, until the mixture thickens to a smooth, pudding-like texture that coats the back of a spoon, about 5–8 minutes. Make sure to scrape the bottom and sides to avoid sticking.

Finish flavoring

Remove the pan from the heat. Stir in the rose water, orange blossom water and vanilla extract. Taste and adjust sweetness or aromatics a little if desired (add rose/orange blossom in 1/2-tsp increments if stronger aroma desired).

Cool slightly

Let the mahallabiyeh cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Portion

Pour the warm thickened mixture into serving bowls or ramekins (6–8 small 4–6 oz servings), leaving a little room at the top. Gently tap the dishes on the counter to remove air bubbles and smooth the tops.

Chill

Cover each bowl loosely with plastic wrap (touching the surface helps prevent too thick a skin) and refrigerate for at least 3 hours, preferably 4, until completely set and chilled.

Just before serving, remove the plastic wrap. Sprinkle each portion with a small pinch of ground cinnamon (optional), a teaspoon or so of shredded coconut and a sprinkle of chopped pistachios. Add a few pomegranate seeds for brightness if using.

Drizzle each serving lightly with simple syrup or honey to taste (about 1/2 teaspoon to 1 teaspoon per serving) to add sheen and extra sweetness if desired.

Serve chilled. Store any leftovers covered in the refrigerator for up to 3 days.