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About
Recipes
Private Chef
Cookbook
Lebanese mahalepi
🖨️ Print Recipe
Desserts
Servings
12 glasses
Preperation
10 minutes
Cooking
3 minutes
Waiting
3 hours
Υλικά
Syrup:
250 gr
sugar
250 gr
water
1 tbsp
rose water
Cream:
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
Execution
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.
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