Mahalabia

(serves 4) Chef Mohamed Najdi, Awtar, Grand Hyatt Dubai

Prep time: 20 mins

Refrigeration time: 2-3 hours

Ingredients 400ml milk 100g cream 100g sugar 30g cornflour, mixed with cold water to make a thick paste 15ml blossom water pomegranate seeds, to garnish flaked almonds, to garnish ground pistachio nuts, to garnish Method: 1. In a pan, simmer milk, cream and sugar together over a low heat, stirring frequently. 2. Add cornflour solution and whisk until mixture begins to thicken into a custard-like consistency. 3. Add blossom water and mix well. 4. Pour mixture into bowls or glasses and refrigerate until set. Garnish with pomegranate, almonds and pistachios and serve cold.