Malabi Custard with Mango

Serves 8

Malabi is a classic milk pudding, typically flavored with rose water and vanilla, originally thickened with ground orchid root (sachlab), and served cold. I like our malabi to be more like a panna cotta than a pudding. I set it with gelatin to make it as ethereal as possible and flavor it with a bit of the precious orchid root that we get from Lior Lev Sercarz (see sidebar). A drop of rose water, judiciously applied, is a good substitute for orchid root. Or try another floral note such as orange blossom water or even a few drops of elderflower cordial. I top the malabi with a glossy layer of mango and sometimes passion fruit.

• 1 cup milk
• 2¾ teaspoons powdered gelatin
• 6 tablespoons sugar
• 2 tablespoons sachlab (see Resources) or 1 teaspoon rose water
• 3 cups heavy cream
• 1 cup mango nectar

● Pour the milk into a medium saucepan and sprinkle with the gelatin. Let stand for 10 minutes. Put the saucepan over medium-high heat and cook, stirring frequently, until the gelatin is completely dissolved and a thermometer registers 135°F, about 2 minutes.

● Off the heat, add the sugar and sachlab or rose water and stir until dissolved. Whisking, pour the cream into the milk mixture. Set the saucepan over a bowl of ice water and whisk until cold, about 10 minutes. Divide among eight 4- to 6-ounce bowls. Cover with plastic wrap and chill until set, about 4 hours.

● Bring the mango nectar to a simmer in a small saucepan over medium-high heat. Cook until the liquid has thickened, about 5 minutes. Let cool completely, then spoon a thin layer onto the chilled custards just before serving.