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mouhallabieh, orange blossom water milk custard, strawberries brunoise, pistachio crumbs

Gluten free, Cream, Fruits

Typical dessert from Middle East!


Use the same amount of orange blossom water no matter the quantity you are doing for the rest.


Recipe for 12

Milk cream

75 Gr
1 Liter(s)
125 Gr
75 Gr
Orange blossom water

Pistachio cream

25 Gr
Brown sugar
250 Ml
35% cooking cream
35 Gr
Pistachio paste
1 Gr
Sea salt flakes
2 Unit(s)
Egg yolk


1 Unit(s)
0.25 Cup(s)
0.50 Tray(s)
1 Tsp

Preparation time: 30 min

Preheat your oven at 400 °F

  • Milk cream

    To avoid lumps, disolve the corn starch in a bit of cold milk first.

    Mix the sugar with the rest of the milk, and the diluted corn starch. Bring to a boil while whipping non stop.

    Once boiling, bring down to low heat, whip until the mix thicken for about 5 to 7 min. Add orange blossom water, keep whipping for 2 min always on low heat.

    Pour the cream in little glass jars.

  • Pistachio cream

    Mix the brown sugar and the cream, the pistachio paste and the salt. Bring to a boil.

    Remove from heat, add the egg yolks and blend.

    Pass threw to a filter and store until the next day.

  • Dressing

    In a hot oven, grill the pistachios for 3 minutes. Cut the strawberries in little cubes, mix with sugar and set aside in the fridge for 30 minutes.

    In the jar with the milk cream, with a pastry bag add some layers of pistachio cream, some pistachios pieces, the strawberries salad and orange zests.

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Use the same amount of orange blossom water no matter the quantity you are doing for the rest.

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