Laurent Mariotte explains how to prepare a mouhallabié, the creamy and fragrant flan that makes us all fall in love with Lebanese restaurants. You will see, it is much easier than you think!
A texture that literally melts under the tongue and a most captivating floral fragrance… Mouhallabié is an essential dessert in Lebanese cuisine. Although it is experiencing a resurgence in popularity today, it is not new: “It was invented in the 7th century by a Persian cook.“, Laurent Mariotte explains about the set of Petits dishes a balance. He offers you here his easy recipe to reproduce this Lebanese sweetness at home. And to make it even more irresistible than in the restaurant, Laurent Mariotte adds a little touch of freshness that makes all the difference…
The ingredients to make Laurent Mariotte’s Lebanese flan
The traditional dessert is often made with orange flower water, but here Laurent Mariotte chooses a different flower water. It uses rose water, which forms a very happy marriage with raspberries, another twist on the classic recipe that brings a lot of pep and freshness. Here are the quantities needed to make 4 ramekins.
- 50 cl whole milk
- 40 g powdered sugar
- 1 box of rose water
- 35 g cornstarch or rice flour
- 125 g fresh raspberries for the coulis + a few for dressing
- 1 handful of crushed pistachios (optional)
The steps to make Laurent Mariotte’s Lebanese flan
To make this dessert, you need to do it a little in advance: in order for them to set, the flans need to rest in a cool place. Leave in the fridge for at least two hours and preferably overnight.
- In a small bowl, dilute the cornstarch with 3 tablespoons of milk to prevent the cream from forming lumps afterwards. Starch is essential for the flans to harden!
- Heat the rest of the milk with sugar and rose water. Add the milk and cornstarch mixture and beat constantly until the cream is bubbly.
3. Divide the cream into ramekins and let it cool completely before storing in the fridge. Leave to rest for at least 2 hours in the fridge or better overnight.
4. Meanwhile, mix the raspberries with the sugar to make a coulis.
Top the creams with this coulis, garnish with a few fresh raspberries and for extra deliciousness sprinkle with crushed pistachios. A treat guaranteed!
