Nadia Parekh, pastry chef and owner of Mélange cake studio, spills the beans on a decadent yet simple dessert.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1148 |
| Fat | 110g |
| Saturates | 24.2g |
| Protein | 6.3g |
| Carbs | 59.5g |
| Sugars | 35.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the muhalabiya, place a medium saucepan over a medium heat and add the double cream, whipping cream and sugar to it. Heat the mixture until it’s just about to boil. Place 50g of corn flour in a small bowl and mix with 70ml of water to make a slurry. Add it to the hot cream mixture and stir. Allow it to cook for 30 seconds then remove from the heat. Pour the mixture into dessert bowls and place them in the fridge to cool down.
Meanwhile, make the berry compote. Add the mixed berries and strawberries along with the Vimto and vanilla pod to a saucepan placed over a medium heat. Bring to a gentle boil. Place the remaining corn flour in a small bowl and add ½ tsp water to make a slurry, then add it to the berry compote. Stir vigorously for 30 seconds then remove from the heat. Pour the compote into a bowl and cover the surface with cling film. Set aside to cool.
Remove the muhalabiya from the fridge. Top with the Vimto-berry compote and serve.
