Recipe Tip: Apricot & vanilla muhalabiya - Falstaff

Instructions

1. Step 1

   Stir the cornflour in a little whole milk until there are no lumps.

2. Step 2

   Slowly heat the remaining milk, vanilla and sugar until the milk starts to steam.

3. Step 3

   Stir in the cornflour mixture and whisk constantly for three to five minutes until the milk bubbles and begins to thicken.

4. Step 4

   Remove from the heat and pour into a serving bowl or individual bowls until half full.

5. Step 5

   Leave to cool at room temperature, then cover with foil and refrigerate.

6. Step 6

   Sauté the apricots with butter and the vanilla pod and set aside.

7. Step 7

   Bring the apricot purée to the boil with the sugar.

8. Step 8

   To serve, pour the apricot compote into a glass and cover with the muhalabiya mixture. Garnish with nuts and serve chillled with the apricot sauce.