Moroccan cuisine · Desserts & Sweets

Hlib bel Louz

Chilled almond milk, perfumed with orange blossom water and sprinkled with cinnamon and almond flakes.

Ingredients · for 4 servings

• 200 g blanched almonds
• 750 ml whole milk
• 100 g sugar
• 2 tbsp orange blossom water
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 30 g flaked almonds
• 1 pinch salt

Instructions

1. Purée the blanched almonds with 250 ml of the milk in a blender for 3–4 min, until very smooth and free of noticeable pieces.
2. Strain the almond milk through a fine sieve or cheesecloth into a pot, pressing firmly to extract as much liquid as possible.
3. Add the remaining milk, sugar and salt and bring to a boil while stirring, then stir in the cornstarch mixed with 2 tbsp cold water.
4. Continue stirring over low heat for 2–3 min, until the cream thickens slightly and coats the back of a spoon thinly — it should stay pourable, not set.
5. Remove from the heat, stir in the orange blossom water and pour the cream into four glasses; chill for at least 3 hours, until thoroughly cold.
6. Toast the flaked almonds in a dry pan for 2 min until golden and serve the cold almond milk sprinkled with them and with cinnamon.