Mouhalabieh with apricot coulis and caramelised apples

For the caramelised apples, heat the olive oil in a large non-stick frying pan. Add the apples and sauté over medium heat until slightly golden, about 5 minutes. Stir in the rose water, brown sugar, ground cinnamon and ground nutmeg. Fry for a minute, then remove from heat and set aside until needed.

For the apricot coulis, place the dried apricots, castor sugar and boiling water in a medium saucepan. Cook over medium-high heat until the apricots have softened, about 20 minutes. Remove from heat and, using a hand-held blender, blitz the mixture to a jam-like consistency. Set aside until needed.

For the mouhalabieh, place the milk, fresh cream and white sugar in a large saucepan placed over medium heat and whisk until the sugar has dissolved, 5 – 10 minutes. Bring to a boil, stirring continuously.

In a separate bowl, mix the cornflour and water together to form a paste. Add the paste to the boiling milk mixture. Whisk until the mixture coats the back of a spoon, about 10 minutes.

Add the rose water, orange blossom water and mastic gum granules/powder. Remove from heat and set aside to cool slightly.

To serve, spoon a layer of the apricot coulis into 4 glasses, spreading it evenly at the bottom of each glass. Divide the mouhalabieh equally among the glasses. Refrigerate to chill, at least 1 hour.

Remove from fridge, top each portion with some of the caramelised apple mixture and garnish with the edible flowers, if desired.