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We've featured a fair amount of panna cottas and custards on Bake the Book. Their milky whiteness is the ideal backdrop to jewel-bright fruit sauces. And this malabi from Balaboosta: Bold Mediterranean Recipes To Feed The People You Love is no exception. Orange marmalade is deepened with brandy and spooned over a semi-solid cream and milk custard.
Tips & Tweaks: The reason the recipe says to use cups to chill and serve the dish is because the cornstarch used to thicken the custard isn't enough to keep it standing on its own. So don't fret if yours seems a little runny; it's meant to be that way.
As always with our Bake the Book feature, we have five (5) copies of Balaboosta to give away.
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