662- Raib / الرايب
750 mililiters (3 cups) milk
170 grams (2/3 cup) vanilla yogurt
50 grams (1/4 cup) white granulated sugar
Zest of one orange
2 tablespoons orange blossom water
1- In a saucepan over medium heat, pour 500 mililiters (2 cups) of milk and add the orange zest.Bring the milk to a boiling point, then remove from heat.
2- In a large bowl, place yoghurt, sugar, the remaining 250 mililiters (1 cup) of milk, and orange blossom water. Mix well.
3- Strain the warm milk, add it to the yogurt mix, and mix everything.
4- In a ramekin or yoghurt glasses, pour the mixture.
5. Heat your oven at 200°C / 390°F, then turn it off.
6- Place the ramekins in the oven and let it set for 8 until 15 hours. 8-9 hours for a smooth raib and 15 hours for a denser and firm raib.
7- After resting, place in the refrigerator for 2-4 hours to let the raib cool down. Serve cold, plain, with fresh fruits, or a fruit coulis.