Israel - Desserts

Malabi
A creamy pudding that hails from Turkey and has established itself as Israel's most popular street dessert.
Ingredients:
- 4 cups milk
- 3/4 cup corn starch
- 1 tablespoon rose water (or 2-3 drops rose essence)
- 1 cup whipping cream
- 1/2 cup sugar
To serve:
- raspberry syrup
- various toppings: coarsely chopped pistachios, coconut flakes, pomegranate seeds, berries, sliced and diced fruit, almonds, walnuts...
Directions:
1. In bowl, mix one cup mile with corn starch and rose water until corn starch dissolved completely.
2. Bring remaining milk together with whipping cream and sugar to a simmer. Pour dissolved corn starch mix and cook 2-3minutes over low heat, stirring constantly, until mixture thickens.
3. Remove from stove and pour into large bowl. (May also pour into individual serving dishes instead.) Cover with cling wrap, allow to cool to room temperature, then refrigerate for at least 4 hours.
4. Serve with raspberry sauce and garnish as you wish.
Note: May be served warm. Follow same recipe but do not let cool - serve immediately. Sprinkle with coconut flakes, cinnamon and chopped nuts.

Malabi Mousse Cheesecake
Ingredients:
- 1 10 inch sponge cake for base
- 1 sachet gelatin (14 g, 1/2 oz)
- 80 ml (3 fl oz) water
- 1 cups milk
- 5 drops orange blossom water (may substitute triple sec)
- 3 egg whites
- 1/4 cup sugar
- 500 g (1 lb) mascarpone cheese)
- 2 cups whipping cream
- 100 g confectioners' sugar
Topping:
- 1 1/4 cups water
- 1/2 cup sugar
- 1 sachet gelatin (14 g, 1/2 oz)
- 5 drops orange blossom water (may substitute triple sec)
- fresh berries
Directions for Mousse:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring milk just to a boil in small saucepan. Bring to a simmer and remove from stove. Add softened gelatin and orange blossom water. Cool to room temperature.
3. Beat egg whites in mixer for 8 minutes until they hold stiff peaks.
4. Beat cheese with confectioners' sugar and whipping cream until smooth and fluffy.
5. Add 2-3 tablespoons of the peaked egg whites to milk and mix well. Add some more egg whites and mix. Fold in the remaining egg whites. Then gently fold in the cheese mixture.
6. Place on sponge cake base in bottom of spring-form pan. Pour mousse over the base and freeze for at least 2 hours.
Directions for Topping:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring water and sugar to boil, remove from stove and add the softened gelatin and the orange blossom water. Mix well to dissolve gelatin.
3. Arrange berries over frozen cake and pour on the gelatin mixture. Refrigerate until jelly solidifies, release cake from the pan, garnish is you wish and serve.

Citrus Semolina Cake
Ingredients:
- 6 eggs, separated
- 1/2 cup sugar
- 1 cup ground coconut
- 1 cup sifted flour
- 2 1/2 cups semolina
- 1 1/2 tbsp ground almonds
- 4 tsp baking powder
- 1 cup oil
- 1 1/2 cups freshly squeezed orange and/or tangerine juce
- 2 tsp grated orange zest
- 1 cup orange and/or lemon marmalade
- 1 cup sugar
- 1 cup water
Directions:
1. Preheat oven to 350 F
2. With electric mixer, beat egg whites with sugar for 8 minutes until it hold stiff peaks.
3. Combine all dry ingredients in bowl (coconut, flour, semolina, almonds, baking powder).
4. Beat egg yolks in separate bowl, then gradually add in oil, juice, orange zest and marmalade.
5. Stir in dry ingredients slowly until combined well. Gently fold in peaked egg whites.
6. Pour batter into well-greased pan and bake for 30 minutes, until golden and toothpick comes out dry with a few crumbs adhering.
7. While cake is in over prepare syrup. Bring water and sugar to boil, simmer for 20 minutes. Cool slightly.
8. Take cake out of oven, pour syrup over cake evenly. Cool completely. May garnish with almonds or coconut.
Note: may use ground walnuts in addition to or instead of some semolina.