PRE 
SERVES 
- Mix the cornflour and 100ml of cold milk in a cup till dissolved and smooth.
- Put the cream, 900ml milk, sugar and rose water in a pot and bring to a boil. Turn down to low heat, pour in the mixture of milk and cornflour while stirring all the time with a whisk and keep stirring for 2-3 mins.
- Pour the mixture into 8-10 glasses while still hot, cover with cling film, let it cool down and put in the fridge for a minimum 3 hours until set.
- For the syrup - put all the ingredients in a small pot and bring to a boil. Keep cooking for 7-10 minutes till you get a syrupy consistency.
- Let it cool down with the beetroot still inside (the colour will get stronger), when cold, strain.
- Mix the coconut, pistachio and apricot together.
- To serve: pour the syrup on top of the Malabi crème, add topping and serve.
