Ingredients:
375 ml sweet cream
225 ml milk
75 g sugar
35 g cornstarch dissolved in ¼ cup milk
Rose water syrup
250 grams crumbled Grandma Shoshana mini cookies (or any other flavor you like from the Mini Cookies series)
Ground coconut.
Preparation method:
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1. Place the sweet cream, milk, and sugar in a saucepan and bring to a boil.
2. At the same time, mix the milk and cornstarch in a glass until the cornstarch dissolves and becomes smooth.
3. When the cream is boiling, add the cornstarch mixture and mix with a hand whisk.
4. Cook over medium heat, stirring, until thickened.
5. Pour the malbi into individual servings (it is important to leave room for the syrup and toppings).
6. Chill the melabi in the refrigerator until completely cold.
7. Before serving, add rose water syrup to taste, ground coconut and sprinkle crumbled 'Grandma Shoshana' mini cookies on top.
