Food Editor Dalia Dogmoch Soubra’s Top Three Summer Desserts

A worthy crescendo to any meal, Dalia Dogmoch Soubra serves up three sweet treats worthy of a round of applause

Rose & Berry Milk Pudding

Serves 8-10 • Prep and cook time: 4 hours including refrigeration time

2 cups heavy cream
2 cups milk
1/3 cup caster sugar
2 tsp rose water
2 ¼ oz packets gelatin powder (about 4 ½ teaspoons)
¼ cup cold water
1 cup mixed berries
2 tbsp icing sugar, optional

1. Combine the heavy cream, milk and sugar in a medium saucepan. Heat the mixture over a low heat until the sugar is dissolved. Add the rose water and stir. Cover and let the mixture sit for 15 minutes.
2. In a small bowl, sprinkle the gelatin over the cold water, and set it aside for 10 minutes. Add the gelatin and stir until it completely dissolves. In a blender or simply with a fork, mash the berries into a puree. Add icing sugar if you think they need sweetening. Set in the fridge to cool.
3. Pour the panna cotta into serving glasses or ramekins, and let it set in the fridge for at least 4 hours. Before you serve, decorate with a few berries and a little berry purée.
   

Saffron Mango Coconut Rice Pudding

Serves 8-10• Prep and cook time 30 minutes (plus cooling time)

¾ cup Egyptian rice
2 cups coconut milk
2 cups water
1/4 tsp ground saffron soaked in 2 tbsp
warm water
3/4 cup sweetened condensed milk
3 ripe mangos, peeled and cubed
¼ cup shredded and toasted coconut

1. Rinse the rice thoroughly in a colander until the water runs clear. Combine the coconut milk, water and rice in a medium saucepan and bring to the boil over a high heat. Reduce the heat to low, add the saffron, cover and simmer, stirring occasionally, for approximately 20 minutes or until the rice is tender.
2. Halfway through the cooking time, add half the condensed milk and stir to combine.
3. Purée the mangos in a food processor fitted with a steel blade (add honey if they are not sweet, or lemon, if not tart, enough) and set aside. 4. Once the rice is cooked, add remaining condensed milk, stir, and serve in a glass by layering the dessert. First add the sticky rice, then the mango coulis, and finish with the shredded coconut. Cool in the fridge then serve.

Baked Pistachio & Croissant Pudding

Serves 8-10 • Prep and cook time: 30 minutes

4 croissants
4 cups milk (add more or less depending on
croissant size)
1 can condensed milk
3 tbsp almond meal
1 egg, lightly beaten
¼ tsp almond essence
¼ cup pistachios, de-shelled and crushed
Icing sugar to dust

1. Preheat oven to 2000C. Grease ramekins or individual baking dishes. Set aside.
2. Combine the milk, condensed milk, almond meal, egg and almond essence. Whisk well. Set aside.
3. Break up the croissants and place it in the baking dishes. Pour the milk and egg mixture over, and stir to combine.
4. In the meantime, make the dressing by whisking half the Roquefort with the cooking cream. Season to taste.
5. Bake for 20 minutes or until golden. Sprinkle the pistachios on top. Serve warm. Delicious!

Images: Supplied

From Harper’s Bazaar Arabia’s July/August 2024 issue.