Mastic Milk Pudding with Labne
(Labneli Sakızlı Muhallebi - Istanbul)
12 Petit Beurre biscuits (2 biscuits for each bowl)
Mastic Milk Pudding:
1 1/2 cups milk 3%
3/4 cup whipping cream 35%
1/2 cup sugar
2 egg yolks
3 tbsp flour, all purpose
1 tsp lemon zest
1 tsp mastic, roll glass on the mastic to make it powdery (or use mortar)
1 tsp butter, unsalted
250 g Labne cheese
Hazelnuts, walnuts or pistachio, crumbled
Jam or marmalade
Place 2 biscuits at the bottom of each bowl.
To prepare the milk pudding; place all the ingredients except Labne cheese and butter in a medium-size cooking pot. Stir constantly to make it thick enough. Then add the butter, continue to cook for about one more minute while stirring. Remove it from the stove, let it cool down a little bit. Beat Labne cheese at low speed or use a small egg-beater.
Pour into the individual serving bowls. Let it cool down first. Cover and refrigerate. Garnish the muhallebi with nuts or fresh fruits or jam and serve.
*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese, as a spread on bagels or a dip for your favorite fruit and vegetables.
-Artichoke Soup, Lamb Pilaf with Morello Cherry, Grape Rolls with Artichokes in Olive Oil, Roasted Eggplant Salad - Antep Style, Börek with Soda Water, Fresh Flat Beans Fritter and Mastic Milk Pudding with Labne with Turkish Coffee on the side.
Labels: Dairy Desserts