Malabi with Raspberry Sauce – Pareve version

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the fruit, sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.
3. 3
   Strain the sauce through a fine sieve to remove the seeds and skins.

   Fine sieve

To assemble

1. 4
   Dissolve the cornstarch ½ cup of the cold the unsweetened soy milk, until no lumps remain.

   💡The starch is dissolved in cold liquid and added to the hot unsweetened soy milk slowly, while whisking: dry starch in hot unsweetened soy milk sets into lumps.
2. 5
   In a pot, heat the rest of the unsweetened soy milk with the sugar, until just before boiling.

   StovePot
3. 6
   Pour in the cornstarch mixture in a thin stream, stirring constantly. Turn down to low and simmer 2–3 minutes, stirring, until the mixture is thick and smooth.

   ⚙ SimmeringStove
4. 7
   Remove from the heat and add the rose water.
5. 8
   Pour into glasses, cover and chill at least 3 hours, until the malabi sets.

   Refrigerator
6. 9
   Sprinkle the coconut and pistachios on top and serve with the syrup.