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Milk pudding with lychee and rose jelly

  • Writer: Basma Masri
    Basma Masri
  • Jun 4, 2020
  • 1 min read

Serves 6

Calories: 199kcal

Carbs: 17g

Fat: 10g

Protein: 6g

A surprisingly light, yet refreshing milk pudding

INGREDIENTS

  • 3 & 1/2 cups milk

  • 1/2 cup single cream

  • 4 heaped Tbsp cornflour

  • 2 Tbsp sugar

  • 1 Tsp rose water

  • 1 Tsp orange blossom

  • lychee jelly

  • 1.5 cups boiling water

  • rose essence

  • 1/2 cup dried rose petals

GARNISH

  • Freshly ground pistachio

  • Rose petals

INSTRUCTIONS

  • In a small bowl, whisk together 1 cup of milk & 4 heaped Tbsp of corn flour. Set aside.

  • Over a medium- low heat, place the remaining milk, cream and sugar, rose water & orange blossom in a medium saucepan.

  • Heat the milk to just before a rolling boil.

  • Whilst whisking, add the cornflour mixture & continue to stir.

  • The mixture will thicken. Remove from heat & pour into the serving bowls. Leave to cool & set.

  • In a small bowl, add the dried rose petals, a few drops of rose essence & leave to sit in 1 cup of boiling water for about 5 minutes.

  • Make lychee jelly as instructed with 1 cup substituted for the brewed rose water.

  • Whisk the jelly until all the crystals have dissolved & pour over the set milk pudding.

  • Leave to cool & place in the fridge for at least 3 hours to set.

  • Serve cold, topped with freshly ground pistachio & dried or crystallised rose petals.

 
 
 

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