Delicate Rose Pudding (Print Version)
# Ingredients:
→ Creamy Base
01 -
100g heavy cream
02 -
450ml milk
03 -
70g sugar
04 -
2 tablespoons of water
05 -
1 tablespoon orange blossom water
06 -
3 tablespoons cornstarch (about 40g)
→ Topping Syrup
07 -
1 sheet gelatin
08 -
100ml pomegranate juice
09 -
1 teaspoon orange blossom syrup
10 -
2 tablespoons sugar
→ Garnish
11 -
Crushed pistachios, 1 tablespoon
12 -
Optional: dried rose petals
# Instructions:
01 -
Combine the milk, cream, and sugar in a saucepan. Heat it gently until it boils. Meanwhile, mix the cornstarch and water separately to make a smooth slurry. Once the milk mixture boils, add the slurry while stirring constantly. Turn the heat to low and cook for 3 minutes, stirring until it thickens. Take it off the heat and stir in the orange blossom water slowly.
02 -
Distribute the hot cream mixture evenly into four small glasses (200 ml capacity each). Tap the glasses lightly on a flat surface to even out the top. Allow them to cool to room temperature.
03 -
Soak the gelatin in cold water as per the package directions. Simmer the pomegranate juice, sugar, and orange blossom syrup in a small pan over medium heat for 3 minutes to slightly thicken. Remove from heat and let cool for a bit, then stir in the softened gelatin until fully dissolved. Let the syrup settle to room temperature.
04 -
Carefully spoon the cooled syrup over the cream in each glass. Refrigerate the glasses for a few hours to make sure everything is well-chilled. Sprinkle crushed pistachios and, if desired, rose petals just before serving.
# Notes:
01 -
Malabi is a sweet treat traditionally enjoyed in countries like Lebanon, Syria, and Israel.
02 -
For a plant-based version, use non-dairy milk and cream. Substitute gelatin with agar-agar.
03 -
You can usually find orange blossom water and syrup in specialty Middle Eastern shops, supermarkets, or online.
04 -
Enjoy the cream plain—skip the syrup and drizzle honey with a sprinkle of nuts if you prefer.