Delicate Rose Pudding
Servings
4
servingsInspired by the Sweet Traditions of the Europe: Rose Pudding
Ingredients
100 G Full cream milk powder
500 G Water
100 G Fig preserves
15 G Acacia honey
25 G Potato Starch
25 G Water
3 G Mastic (Masticha of Chios PDO), crushed to a powder
40 G Rose hip jam
10 G Water
25 G Pistachio paste (Pistacchio Verde di Bronte)
15 G Acacia honey
5 G Honey bee pollen
Directions
- Press the Romanian fig preserves through a sieve to break up any large pieces.
- Place the full cream milk powder from the Netherlands, water, fig jam, and French Acacia honey in a sauce pot. Bring it to a rapid simmer over medium-high heat.
- Mix the Polish potato starch and water in a small bowl. Whisk it into the simmering milk. Return it to a rapid simmer.
- Add the Masticha of Chios PDO or mastic. Cook, stirring continuously, over medium high heat for 1 minute.
- Pour the mixture into silicon molds. Chill in the refrigerator for at least 2 hours.
- Heat the rose hip Jam from Croatia and the water in a small sauce pot until the jam is thoroughly melted. Let it cool slightly.
- Decoratively place 5 dots of the Pistacchio Verde di Bronte on a serving plate. Spread the dots into a leaf pattern.
- Place dots of the rosehip jam in between and around the pistachio paste.
- Unmold the pudding and place it onto the plate.
- Drizzle the top of the pudding with more acacia honey.
- Garnish with Spanish miel de Asturias, or honey bee pollen.
