soothing with feminine rosewater fragrance, roasted coconut, and very sweet deep red cherry lipstick compote.
1/4 cup heavy cream
1 teaspoon whole cardamom pods
1 cinnamon stick
4 1/2 ounces white chocolate, chopped
4 cups milk
1/2 cup cornstarch, sifted
3 tablespoons rosewater
1 1/4 cups heavy cream
1/2 cup sugar
1/2 pound ripe cherries, pitted
1/2 cup sugar
Lightly toasted shredded coconut, for serving
- Make the ganache. Bring the cream to a simmer. Add the cardamom pods and cinnamon stick. Remove from the heat and let the flavors infuse, about 10 minutes.
- Strain the cream, removing the cardamom pods and cinnamon stick, and bring the cream back to a simmer. Pour over the white chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until the ganache is smooth. Pour into the bottom of a large glass serving dish and let cool for at least 2 hours in the refrigerator in an 8 to 10-inch glass serving dish.
- Make the malabi. Mix 1 cup milk with the cornstarch and rosewater, whisking until the cornstarch dissolves and the mixture is smooth.
- Combine the remaining 3 cups milk with the cream and sugar in a heavy-bottomed saucepan. Bring to a boil, then whisk in the milk mixture. Boil 3 seconds more, whisking continuously until the mixture thickens. Pour the malabi over the cooled ganache in the glass serving bowl. Cover with plastic wrap—the plastic wrap should touch the custard so it does not form a skin. Chill for at least 2 hours before serving.
- Make the compote. In a heavy-bottomed saucepan, simmer the cherries and sugar together until the cherries are soft. Let cool.
- Serve the malabi cold with a scoop of cherry compote and a sprinkle of toasted coconut.
Quantity: 10 to 12 servings