100g camel milk
100g full fat milk
200g whipping cream
20g corn flour
2 cardamom pods
1 sheet gelatine
FOR THE RASPBERRY JELLY
200ml raspberry juice
100g raspberries, roughly chopped
80g demerara sugar
1 ½ sheets gelatine
1 Begin by making the mahalabiya. Grind the cardamom seeds and mastic granules into fine powder.
2 Place into a saucepan with the sugar and the milk.
3 Make a custard by adding a small amount of milk, around 20ml, to the corn flour, then whisk into the pan of milk and cream. Slowly bring to the boil over a low heat, until thickened and no longer starchy.
4 Meanwhile soak the sheet of gelatine in iced water until bloomed. Squeeze out the excess water and add to the custard.
5 Lastly, add the rosewater and mix well using a hand blender.
6 Fill 6 serving glasses about ¼ full with the mixture. Place the glasses into the refrigerator until the custard has set. Leave the remainder aside.
7 In the meantime, prepare the jelly. Gently heat the juice with sugar in a pan until the sugar has fully dissolved.
8 Soak gelatine in iced water until bloomed. Squeeze out the excess water.
9 Remove the pan from the heat and mix in the gelatine with a whisk. Pass through a sieve. Allow to cool before pouring on the mahalabiya.
10 Pour a thin layer of raspberry jelly onto the set mahalabiya. Add the fresh raspberries and refrigerate until set, about two hours.
11 Add the remainder of the mahalabiya mixture on top of the jelly and refrigerate until fully set. Serve with chopped pistachios.