Hind Al Mulla turned her childhood hobby of “cooking up a storm – or rather an atomic bomb – in the kitchen” into a thriving career. She is currently studying part-time at Le Cordon Bleu London, and the self-taught cook and baker is behind seven Home Bakery cafés and a catering company, all of which she runs in partnership with her brothers.
Highlights from the cafés’ “comfort food for everyone” menus include cakes; chewy, addictive, melty chocolate cookies; and rose lattes. Hind’s favourite Ramadan dessert is her aunt Haifa Al Qassim’s ice cream with rahash (a sweet, milky, tahini-based halwa) and cracked sugar. “This is an old childhood memory of mine,” says Hind. “Its velvety texture just melts in your mouth and the caramelised sugar on the top is decadent.
My aunt used to make it in a huge bowl, layered like a trifle. You’d always find me standing right next to it. It’s not a traditional dish, but it’s my favourite.” During Ramadan you’ll a find a range of new desserts at Home Bakery, which have all been given an Arabic twist. We’ve begged Hind to include this ice cream dish on the menu, so let’s wait and see.
For more, visit homebakery.ae
To make the caramelised hard sugar, stir the water and the sugar in a saucepan over a low heat until the sugar dissolves
Increase the heat to high and bring to a boil
Cook until the mixture is a rich, golden colour – don’t let it burn
Remove from the heat, pour it evenly over a lined baking sheet and set aside to cool. Place it in the fridge or freezer if you’re short on time
Once cooled, break the sugar into shards – be careful, they’re sharp!
To assemble, divide your desired amount of ice cream between six bowls
Add a layer of rahash, followed by a sprinkle of the cracked, hard sugar. Repeat the layering process. Garnish with chopped pistachios and serve immediately