Choco Coco Mujallabijah and the last Amaryllis

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Today I cooked a chocolate coconut cardamom mujallabijah. Mujallabijahs are very popular in the middle east, it is a kind of milk pudding, and I appreciate a lot. With chocolate and coconut milk it gives a dense texture and the cardamom does the oriental touch. It is sure that I will make this recipe again and again.

From Christmas until now I lived here with many gorgeous white Amaryllis flowers. They gave me a lot of inspiration and ideas. Specially how to use white in my pictures. And they accopagnied me on my first portrait photography steps.

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RECIPE

  • 100 ml milk
  • 30 g corn starch
  • 60 g sugar
  • 400 ml coconut milk
  • 40 g dark chocolate
  • 1/2 Tsp ground cardamom
  • 1 Tsp cocoa powder

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img_6715Melt the chocolate in a bain-marie. Stir together sugar, cornstarch, cocoa powder and milk to a homogene paste. Cook the coconut milk with the cardamom powder, then stir in the chocolate and the milk paste. Cook for a few moments until it thickens, then pour into small nice glasses and let cool down.

 

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