ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 300 g cornflour (cornstarch)
- 600 g sugar
- 1,500 ml fresh milk
- 4 small crystals of Chios mastic, pounded in a mortar
- 1 tbsp sugar
- rose spoon sweet for serving, or any other spoon sweet of your choice, such as sour cherry or bergamot
Περιγραφή
This is one of the oldest recorded desserts, with written references dating back to the 10th century. Sometimes it is described as a cream made with rice flour, and at other times as a rich cream, again based on rice, but with chicken meat added, while there is also a later recipe using lamb. The dessert with chicken still exists today and is called “tavuk göğsü”, while nowadays by muhallebi we mean a simpler milk-based cream thickened with starch. Muhallebi is traditionally flavored with rosewater, more rarely with jasmine, and in Oinousses, due to its proximity to Chios, it is seasoned with mastic. Here, the recipe serves it with rose spoon sweet.
Εκτέλεση
For the muhallebi, start by putting the cornflour and 600 ml of the milk in a bowl. Stir well until dissolved. Place the dissolved cornflour together with all the remaining ingredients in a saucepan and heat over medium heat for about 10–15 minutes. Stir constantly until it thickens and becomes a firm cream. Pour the mixture into a large, deep serving dish or into many individual bowls and, once it has cooled sufficiently, place it in the fridge. Serve it cold, garnished with the rose spoon sweet or any other spoon sweet you like.