Featured Recipe

Orange Blossom Malabi Custard

yields 32oz (8 – 4oz cups)
  • 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:

1.

In a saucepot, add milk and sprinkle gelatine on top, let sit 10 min.

2.

Place pot on stove, medium heat, and stirring until mixture reached 135° F.

3.

Remove from heat and add sugar and orange blossom water, stir to dissolve.

4.

Whisk in Anchor™ Chef’s Heavy Cream and water.

5.

Set pot in an ice water bath, stirring until mixture is chilled.

6.

Divide amongst eight 4-6 oz bowls.

7.

Cover with plastic, and refrigerate until set (at least 4 hrs).

8.

Garnish with berries.