Rose Malabi

Ingredients

• 500 ml Whole Milk
• 100 ml Heavy Cream
• 60 g Sugar
• 30 g Cornstarch
• 2 tsp Rose Water
• 1 tsp Kosher Salt
• 25 g Pistachios
• 15 g Unsweetened Coconut

Method

1. In a medium bowl, whisk {cornstarch} with a little {whole_milk} until completely smooth so the pudding cooks silky without lumps.
2. In a small saucepan over medium heat, combine the remaining {whole_milk}, {heavy_cream}, {sugar}, and {kosher_salt}. Whisk for several minutes until the sugar dissolves and the mixture is steaming but not boiling.
3. Lower to medium-low heat and whisk the {cornstarch} slurry into the hot dairy base. Cook, whisking constantly, until glossy and thick enough to coat the whisk, then stir in {rose_water} off the heat for a clean floral aroma.
4. Pour the pudding into serving glasses and cool briefly, then refrigerate until fully set and softly wobbly.
5. In a dry small skillet over medium-low heat, toast {pistachios} and {unsweetened_coconut} for a few minutes until fragrant and lightly golden, shaking often so they stay crisp, not scorched.
6. Top the chilled malabi with the toasted {pistachios} and {unsweetened_coconut}, then serve cold for creamy contrast and crunch.