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MIGHLI CAKE

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Mighli CakeA modern way of serving the famous Lebanese Mighli in a cake form topped with whipped cream, chocolate sauce and almonds.

 

Ingredients:  8 to 10 servings

 

1 cup powdered rice

4 tablespoons ground caraway

2 tablespoons ground anise seeds

2 tablespoons ground cinnamon

8 cups water

2 cups sugar

12 gelatin leaves (60 g)

½ cup water for the gelatin

For chocolate sauce

½ cup whipping cream

60 g dark chocolate

For top

1 cup whipping cream

4 tablespoons icing sugar, sifted

½ cup almonds, peeled, flaked, soaked in water few hours

 

1. Mix powdered rice with caraway, anise, and cinnamon, stir in one cup water of the 8 cups.

2. Place the rest of the water and sugar in a pan over heat and stir till sugar melts, bring to the boil.

3. Pour the very hot water-sugar mixture over rice mixture gradually while stirring, pour into a pressure cooker and place over moderate stirring till the mixture comes to the boil again, lower heat and simmer 10 minutes while stirring frequently.

4. Cover pressure cooker tightly and when it whistles, lower heat to very low and cook 30 minutes.  Set pressure cooker aside 30 minutes to cool.

5. Uncover pressure cooker and place Mighli over medium heat, simmer Mighli 10 minutes while stirring, remove from heat. 

6. Meanwhile place gelatin leaves in cold water till tender, squeeze and place with the half-cup water over low heat stirring till gelatin dissolves.  (Do not allow to boil).

7. Pour hot gelatin over hot Mighli and stir to mix well, set aside till lukewarm.

8. Cover a container with plastic wrap and pour Mighli into the container, refrigerate 8 hours.  (May be prepared a week before serving).

To prepare chocolate sauce:

Bring milk to the boil, remove from heat, add chopped chocolate and stir till chocolate dissolves, set aside few minutes to thicken slightly.

To prepare topping and serve Mighli: 

Whip cream with icing sugar. Unmold Mighli into a serving plate, remove plastic wrap, spoon whipped cream on top, pour chocolate sauce over cream, and sprinkle with almonds.

N.B.: 

The traditional way of preparing Mighli:  use same ingredients omitting gelatin, chocolate sauce, and whipping cream.  Continue with the recipe till step 5 and pour Mighli into small cups, refrigerate, sprinkle top before serving with peeled nuts such as almonds, pine nuts, walnuts, and pistachios.  Serve cold.

   
© 2005 Cooking Courses Marlene Matar