In a bowl, whisk together the plain flour, cornflour and milk until smooth and free from lumps. Set aside.
Halawet el-Jibn
Halawet el-Jibn
- Makes12 slices
- Prep Time15 min
- Cook Time15 min
- Waiting Time2 hr
- Total Time2 hr 30 min
- Calories180
- Made withSplenda Granulated
Ingredients
For the cornflour mixture
- 30 g plain flour
- 35 g cornflour
- 150 ml semi-skimmed milk
For the cream filling
- 200 ml semi-skimmed milk
- 400 ml reduced-fat cream
- A pinch of salt
- 10 g Splenda Granulated
For the syrup
- 130 ml water
- Juice of ½ lemon
- 20 g Splenda Granulated
For the semolina and cheese dough
- 250 g mozzarella, grated
- 250 ml semi-skimmed milk
- 90 g semolina
- 5 g Splenda Granulated Sweetener
Nutrition Info Per Serving
- % Daily Value*
- Energy180 kcal230.77%
- Total Fat10.40 g13.33%
- Total Carbohydrate17.00 g6.18%
- Fibre0.40 g1.43%
- Protein7.40 g14.8%
- Salt0.195 g0.07%
Instructions
1. Make the cornflour mixture
1
2. Prepare the cream filling
2
Pour the milk and cream into a saucepan. Add the Splenda Granulated Sweetener, salt and prepared cornflour mixture.
3
Cook over a medium heat, stirring continuously, until the mixture thickens to a smooth, béchamel-like consistency.
4
Transfer to a bowl and cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Leave to cool.
3. Make the syrup
5
Combine the water, Splenda Granulated Sweetener and lemon juice in a small saucepan. Simmer gently over a low heat for 10–15 minutes, then remove from the heat and set aside to cool.
4. Prepare the semolina and cheese dough
6
Add the milk, Splenda Granulated Sweetener and semolina to a saucepan. Cook over a medium heat, stirring continuously, until the semolina absorbs the milk and the mixture becomes thick.
7
Remove from the heat and stir in the grated mozzarella until fully incorporated and the mixture forms a smooth, pliable dough. Transfer to a separate bowl, cover with cling film and refrigerate for around 30 minutes.
8
Lay a large sheet of cling film on your worktop. Spoon 1–2 tablespoons of the prepared syrup over the film and spread it evenly. Place the chilled semolina dough on top and cover with a second sheet of cling film. Using a rolling pin, roll the dough out to a thickness of approximately 2–3mm. Remove the top layer of cling film and trim the edges to form a neat rectangle or square.
9
Using a piping bag or teaspoon, spoon a long strip of the cream filling along one edge of the dough, approximately 1cm thick. Carefully lift the cling film underneath the dough to help fold it over the filling, forming a neat roll. Cut along the seam to separate the roll from the remaining dough, then slice into small, finger-length pieces.
10
Repeat with the remaining dough and filling. Refrigerate the rolls for approximately 2 hours to firm up.
11
Arrange the chilled rolls on a serving plate and sprinkle with finely ground pistachios. Drizzle with the prepared syrup just before serving.
Your homemade Halawet el-Jibn is ready to enjoy!
* If sugar had been used instead of Splenda, one slice would have contained 264 calories!
Made with
Splenda Granulated Sweetener
