Is there anything more Israeli than מילקי? Here’s Dikla’s upscaled version of a vanilla milki. This is a great recipe to try at home!
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 8 medium mousse cups
1 1/2 c milk and an additional 1/4 c milk to mix with the cornflour
1/2 c whipped cream
50 gr of unsalted butter
1/2 c sugar
1 tsp vanilla (the better the quality, the better the taste)
1/4 tsp salt
100 gr white chocolate
2 Tbsp cornflour
For the Whipped Cream Topping:
1 container of whipped cream (250 gr)
1 Tbsp sugar
1 Tbsp vanilla pudding mix
Put a pot on a high flame.
Add the milk, whipped cream, butter, sugar, vanilla, and salt.
As the mixture starts to heat up (you should see some steam), add the white chocolate.
Lower the flame and whisk continuously.
Dissolve the cornflour in 1/4 c of milk. Make sure the cornflour is fully dissolved.
Add to the mixture. Continuously, whisk all ingredients together until the mixture thickens.
Take the pot off the flame. Cool slightly.
Pour the mixture into eight medium mousse cups.
Refrigerate for an hour.
Make the whipped cream by whipping together the cream, sugar, and vanilla pudding mix.
Put into a piping bag.
After an hour, take the milkis out of the fridge and pipe the whipped cream.
Optional: add cocoa, M&Ms (or עדשים), or cookie crumbs to the top.