Name: Lebanese mahalepi
Prep time: 10 min
Cook time: 3 min
Yield: 12 glasses
Ingredients: 250 gr sugar; 250 gr water; 1 tbsp rose water; 1500 gr milk; 500 gr heavy cream; 140 gr sugar; 140 gr cornflour; 20 gr rose water; ½ tsp ground mastic; 100 gr pistachios, chopped

Lebanese mahalepi

Servings

12 glasses

Preperation

10 minutes

Cooking

3 minutes

Waiting

3 hours

Prepare the syrup: In a saucepan, boil the sugar, water, and rose water for 5 minutes until the syrup slightly thickens. Set aside to cool.

Prepare the cream: In another saucepan, combine the milk, heavy cream, sugar, rose water, and cornflour. Stir continuously over medium heat until the mixture thickens. Remove from heat and mix in the ground mastic.

Pour the cream mixture into individual serving glasses or a baking dish. Let it cool at room temperature for 1 hour before refrigerating.

Refrigerate for 2-3 hours until completely chilled and set.

Before serving, pour the cold syrup over the surface of the mahalepi and sprinkle generously with chopped pistachios, ensuring full coverage of the cream.