Today I have a very special recipe to share with you. I have already made it 4 times over the past week. It is that good and that easy to make! Plus it comes from the Pastry Chef extraordinaire behind Mezze’s incredible deserts. Mezze is one of Los Angeles’s Best New Restaurants that serves Mediterranean inspired tapas style food.
The Head Pastry Chef is Morgan Bordenave and she shared two of her yummy dessert recipes for kids with me – Honey Pita and Rose Malabi. The post on the Honey Pita will be coming up soon, but allow me to tell you how delicious the Rose Malabi is. Malabi is a milk based pudding that is popular in Isreal, Turkey, Lebanon, and other surrounding regions. The best part, you can easily substitute the rose with chai, or spices (cinnamon, cardamom etc), or kefir lime/lemon zest and the end result will still be outstanding. It is perfect for kids and for entertaining at home.
Before I share the recipe, let me tell you more about the woman after my own heart. Morgan Bordenave is a LA native; who has been in the kitchen as long as she can remember (isn’t it all about passion when it comes to succeeding at anything in life??). After studying graphics design and marketing for under grad, she realized that sitting in front of computer is not her thing, so she enrolled in the California School of Culinary Arts in Pasadena. Now the Pastry Chef at Mezze, Bordenave fuels her passion professionally by recreating simple and classic dishes with a modern Mediterranean twist. Here are some of the interesting creations she has made at Mezze:
- Lebne Cheesecake – made with the Eastern Mediterranean Cheese Lebne, Juniper, Bergamot, and Blood & Cara Cara Oranges
- Churros – house made with Cinnamon, Baharat, Cream, and Chocolate Pudding
- Kaffir Lime Custard – a combination of dried, fragrant, Black Lime Curd and Sour Indian Lime Curd, filling a Black Sesame Macaroon topped with Black Lime Streusel, Micro Cilantro, and Flower Petals, served aside a scoop of Yogurt Sorbet
- Date and Amaretti Parfait – Served with Mascarpone and Turkish Coffee
For these you should go eat at Mezze but for her take on Rose Malabi, read on.
- 1⅓ cups Cream
- 1⅓ cups Milk
- ⅓ cups sugar
- tablespoon Rose Petals, dried
- 1 packet Gelatin
- 1.5 teaspoons Rose Water
- Scald cream, milk, sugar, and roses. Steep for 30 minutes.
- Dissolve gelatin in cold water.
- Add gelatin to the cream mixture.
- Strain, add rose water, and portion into rameskins or cups.
- Chill for at least 1 hour before serving.
- NOTES: After the malabis are set up, you can take strawberries and blueberries and toss them in a tsp of sugar with a squirt of lemon juice, then garnish them on top.