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ARABIC DESSERT: APRICOT MALABIE
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Lana Serrano
@coisasdelana- Ingredients
- Recipe
- Milk1 l
- Sugar4 tablespoon
- Corn starch5 tablespoon
- Rose water1 tablespoon
- Apricot1 cup
- Water1 l
- Sugar for syrup1/2 cup
- CREAM PREPARATION METHOD: In a glass, dissolve the cornstarch in a little milk, stirring well. Reserve. In a pan, mix the sugar with the rest of the milk and take it to the low fire. Stir for 5 minutes and remove from heat. Add the dissolved cornstarch and stir constantly. Return the pan to the heat and continue stirring until it thickens, about 8 minutes. Turn off the heat and add the rose water and mix gently. Divide the cream into 4 bowls and place in the fridge to cool.
- BROWSE PREPARATION METHOD: Wash the apricots well under running water. In a bowl, place the apricots and water. Let them soak for 8 hours in the fridge. Drain the water from the bowl into a pan. Add half of the hydrated apricots and the sugar. Cover, place over low heat and cook for 30 minutes until the apricots are tender. Let it cool down a bit and put it in a blender. In a medium saucepan, combine the blended apricot syrup with the whole apricots and heat over medium heat for 5 minutes. Transfer to a bowl and refrigerate until cool.
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