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Ingredients
Pudding
- long life double chocolate 2B
- 4tsp corn flour
- 4tsp sugar
- 100ml Baladna whipping cream
- 2tsp sugar
How it's made!
- In a small bowl, mix together the corn flour and 4 tsp of sugar.
- In a saucepan, bring the Baladna whipping cream and 2 tsp of sugar to a boil over medium heat.
- Slowly add the corn flour mixture to the boiling cream, stirring constantly to prevent lumps from forming.
- Reduce the heat to low and continue stirring for a few more minutes, until the mixture thickens.
- Remove the saucepan from the heat and set aside to cool.
- Once the mixture has cooled, stir in the double chocolate chips until they are fully incorporated.
- Pour the mixture into a small container or dish and refrigerate for at least 2 hours, or until it has set.
- Once the mixture has set, slice it into small squares or shapes and serve.
- Enjoy!
Video tutorial
More Fresh Recipes
Strawberry Pudding
In a small bowl, mix together the corn flour and 4 tsp of sugar. Wash the strawberries and remove the stems. Cut the strawberries into small pieces.In a blender, puree the strawberries until smooth.In a saucepan, bring the pureed strawberries, whipping cream, and 2 tsp of sugar to a boil over medium heat.Slowly add the corn flour mixture to the boiling mixture, stirring constantly to prevent lumps from forming.Reduce the heat to low and continue stirring for a few more minutes, until the mixture thickens.Remove the saucepan from the heat and set aside to cool. Once the mixture has cooled, pour it into a small container or dish and refrigerate for at least 2 hours, or until it has set. Once the mixture has set, slice it into small squares or shapes and serve. Enjoy!
Labneh Sandwich
Heat a pan over medium heat and add 1 tablespoon of olive oil.In a small mixing bowl, combine the Baladna labneh with 1 tablespoon of olive oil and a pinch of salt. Stir well to combine.Gently open each pita pocket and spread a generous amount of the labneh mixture inside.Stuff each pita pocket with sliced tomatoes, cucumbers, and red onions.Sprinkle the sumac and chopped fresh mint over the top of the vegetables.Place the stuffed pita pockets in the heated pan.Press down on the pita pockets with a spatula to help them cook evenly.Cook the pita pockets for 2-3 minutes on each side or until they are lightly toasted and the vegetables are slightly softened.Serve the labneh pita sandwiches hot and enjoy!