“This version of a classic Lebanese milk pudding normally set with cornflour (cornstarch) is a rip off of Rita Macali’s chocolate panna cotta. When working at Ladro as the prep chef before opening Rumi, I would occasionally sneak one of these for breakfast. Rita served it with raspberries. We serve it with barberries and pomegranate molasses. We also serve it in a glass with a couple of biscuits, darling.” - Joseph Abboud

SERVES 8

50g dried barberries

50ml pomegranate molasses

80g dark chocolate

90ml full-cream milk

290ml thick (double) cream

50g caster sugar

1 silver-grade gelatine leaf

sweet biscuits, to serve

Soak the barberries in water for at least 2 hours, then drain well. Mix with the pomegranate molasses and set aside.

To make the chocolate pudding, place the chocolate, milk, cream and sugar in a saucepan set over a low heat. Gently dissolve the chocolate, stirring occasionally, then bring almost to the boil. Quickly turn off the heat as soon as you see any sign of boiling.

While the chocolate pudding mixture is heating, submerge the gelatine leaf in water for about 5 minutes till it softens.

Remove the softened gelatine from the water, squeeze out any excess and place in the hot chocolate pudding mixture. Stir to thoroughly dissolve. Pour into glasses and set overnight in the fridge.

To serve, top with 1 teaspoon of the barberries and syrup and serve with your favourite biscuits.

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