Rose Water Infused Milk Pudding

Rose Water Infused Milk Pudding

Ingredients:

Milk Pudding

710ml whole milk

50g corn flour

70g caster sugar 

15ml rose water

Few edible rose bud petals and pistachio kernels crushed for garnish 

Rose Syrup (Optional) 

50g caster sugar

60ml water

30ml strawberry jam

7.5ml rose water

Method:

  1. Place all the milk pudding ingredients into a saucepan and gently heat to simmering point. Ensure you whisk the mixture throughout until it thickens (approx 5mins) or coats the back of a spoon. 
  2. Take the saucepan of milk of heat and set aside to cool for an hour. Spoon the milk mixture into serving bowls or ramekin dishes and chill in refrigerator overnight.
  3. Place all the rose syrup ingredients into a saucepan and gently heat to bubbling point, stirring all the time to combine the ingredients. Strain into a small serving jug.
  4. Remove milk pudding from refrigerator when ready to serve. Add a sprinkling of crushed rose petals and pistachio. Drizzle a little rose syrup on top if desired.

Nb rose syrup can be stored in refrigerator until ready to serve. 

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