Orange Blossom Malabi Custard
- 1 cup milk, whole
- 1 T gelatine, unflavoured (powdered)
- 6 T sugar, granulated
- 2 tsp orange blossom water
- 2 ¼ cup Anchor™ Chef’s Heavy Cream
- ¾ cup water
- 1 tsp rose water
What you need:
In a saucepot, add milk and sprinkle gelatine on top, let sit 10 min.
Place pot on stove, medium heat, and stirring until mixture reached 135° F.
Remove from heat and add sugar and orange blossom water, stir to dissolve.
Whisk in Anchor™ Chef’s Heavy Cream and water.
Set pot in an ice water bath, stirring until mixture is chilled.
Divide amongst eight 4-6 oz bowls.
Cover with plastic, and refrigerate until set (at least 4 hrs).
Garnish with berries.
Related Anchor™ products
Anchor™ Chef’s Heavy Cream
With an already reduced consistency, Anchor™ Chef’s Heavy Cream reduces cooking time, food cost and wastage. Specially formulated to hold high temperatures – making it ideal for cook, chill and reheat applications.