A few days ago, it was cool, overcast, with a nice ocean breeze. I felt like making an easy dessert and drinking some tea. Tea weather does not hit these Mediterranean shores very often so I had to seize the moment. Earl Grey being my all-time favorite tea, I figured I would infuse the homestyle muhallabieh of my grandmother’s with a pinch of it. This dessert is much lighter than tiramisu, but just as creamy. Each ramequin hides one (fat-free) ladyfinger under the cream, which provides a welcome change of texture. It takes less than 20 minutes to fix.
Earl Grey Muhallabieh
Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 30 minutes
1 teaspoon tea I used Earl Grey
2 cups milk or water and 8 tablespoons powdered milk
1/4 cup white granulated sugar to taste
3 tbsp cornstarch add one more tbsp if firmer texture is desired
4 pieces boxed ladyfingers or other light sponge cookies or cake
3/4 cup prepared whipped cream can make your own (see instruction)
1. Place one ladyfinger broken-up in several smaller pieces in each serving ramequin or cup.
2. Place the milk, tea, cornstarch and sugar in a saucepan. Bring to a simmer and stir continuously until the cream has thickened, about one minute. Strain and divide into 4 cups or ramequins. Cool in the fridge and serve cold.
3. To make your own cream: Place the cream, one tablespoon sugar and a touch of vanilla in a mixing bowl and whip for a few minutes. If the bowl is cold, it will whip faster. When thick stop the machine and keep covered in the fridge.
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