Rose Water Infused 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
30ml strawberry jam
7.5ml rose water
- 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.
- 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.
- 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.
- 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.