Light cool dessert. It is made so easily and gives pleasure with few calories. Share it generously, it costs very little and is done in very little time. The fragrant and light Mahallebi cream is the predominant flavor.
This sweet is a tender memory of Mom's preparations and it has always been served on her own mom's vintage saucers. Three generations coexist over a simple yet so beloved refrigerator sweet.
The blue representations on the white of the dishes, with a romantic figure of two lovers in front of a beautiful house in the countryside, magnify my gaze perhaps more than that sweet!
Yours!
This sweet is a tender memory of Mom's preparations and it has always been served on her own mom's vintage saucers. Three generations coexist over a simple yet so beloved refrigerator sweet.
The blue representations on the white of the dishes, with a romantic figure of two lovers in front of a beautiful house in the countryside, magnify my gaze perhaps more than that sweet!
Yours!
| work: 10′ | time: 4h:00′ | very easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
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Ingredients (12 pieces) |
Put the most milk in a saucepan over medium heat to heat up. In the remaining milk you kept, mix the corn flour, lemon zest and sugar. Stir with a spoon to dissolve the sugar and the corn flour. |
Pour the milk-rich mixture into the milk of the saucepan and start to stir with wire until the cream is boiled and set. |
Pull the saucepan out of the fire as soon as the first boiling jet appears. Leave it for a while. |
Prepare the base of the sweet. In a wide 24x40cm (9.4in x 1ft 3.7in) cookware, we lay the savoyir in one side next to each other. |
With a spoon, we pour the small amount of cold milk we have on the savoyiar to boil. |
Pour the cream Mahallebi over and after cooling let the sweet dessert in the refrigerator for at least 4 hours until set. |
Apply a thin layer of jam over the cream. If the jam is dense, dilute it with a little liqueur of our choice so that it can be spread more easily on the cream. Put the sweet in the refrigerator. |
When we want to serve, cut into square pieces and share in grandmother's vintage saucers exuberant pieces of pleasure. |
Here the Maleba Cream is not sweet because the jam is added. Try it and if you want to put some sugar still.
