Orange Blossom and Milk Pudding, Pistachios and Honeycomb
Bergamot, orange blossom, rose water – these are all scents that we really enjoy cooking with. The intoxicating smell of a tiny drop of orange blossom water can transport you to a million different places. It’s traditionally used in Middle Eastern cooking, mainly in desserts, but has also found its way to Europe and is used to flavour madeleines. In Morocco it is also used as a cleanser to wash your hands before you enter a house or take tea – how lovely! Needless to say, this is a Middle Eastern-inspired pudding.
|3½ sheets||leaf gelatine|
|25ml||orange blossom water|
|40g||pistachios, warmed in a dry frying pan and lightly crushed|
You will need: four 150ml moulds or ramekins.
Pour the milk, cream and icing sugar into a pan and warm together over a medium heat for 5 minutes. Remove from the heat.
Meanwhile put the gelatine in a bowl of cold water and leave for 5 minutes to soften or ‘bloom’. Once softened, squeeze out the excess water and whisk into the hot milk, then add the orange blossom water. Pour this mixture into your moulds and allow to cool before placing in the fridge to set for at least 8 hours or overnight.
When you are ready to serve, have a small pan of boiling water at the ready. Dip each mould into the hot water for no longer than 2 seconds and then turn each pudding out on to a plate. Add a spoonful of honeycomb on the side and sprinkle over the crushed pistachios.