Magnolia needs no oven at all; the whole thing depends on the consistency of the pudding. Too runny and the biscuit layers merge into each other and no layers show. A consistency that coats the back of a spoon is the right measure.
Ingredients
For the muhallebi
For the layers
Method
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Slake the starch
Slake the cornflour and flour in a cup of cold milk.
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Cook the pudding
Boil the remaining milk with the sugar, whisk in the slaked mixture and thicken for 10 minutes.
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Add the cream
Take off the heat, stir in the cream and vanilla and bring to room temperature.
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Build the first layer
Scatter crushed biscuit in the bottom of the bowls.
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Add the pudding
Pour pudding over and arrange banana slices on it.
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Finish the layers
Add another layer of pudding and another of biscuit, finishing with crushed biscuit on top.
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Chill
Chill for 3 hours and add the strawberries before serving.
Tips
- Do not leave the pudding runny; the layers merge and the look of magnolia is lost.
- Do not add the banana while the pudding is hot, as it cooks and darkens.
- A few drops of lemon juice on the slices slows the banana browning.
Nutrition
Values are per serving and approximate.