Orange blossom and pistachio pudding
Milk pudding with orange blossom, whipped cream and pistachios.
Active time25 min
Cooking10 min
Total2 h 30 minResting : 2 h
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Ingredients
- 200 ml full-fat pouring cream
- 800 ml whole milk
- 15 ml orange blossom water for culinary use
- 40 g cornflour
- 40 g pistachios
- 100 g sugar
Preparation
Mix the cornflour with 100 ml of cold milk. Heat the remaining milk and sugar, add the cornflour mixture, then cook over a low heat for 3 to 5 minutes, whisking until thickened. Remove from the heat and add the orange blossom water.
800 ml whole milk15 ml orange blossom water for culinary use40 g cornflour100 g sugar- saucepan
- whisk
Divide the pudding between dessert glasses and leave to cool slightly for 20 minutes.
- dessert glasses
Refrigerate the puddings for 1 hour 40 minutes.
- dessert glasses
- refrigerator
Just before serving, whip the thoroughly chilled cream and roughly chop the pistachios. Top each dessert glass with whipped cream and pistachios.
200 ml full-fat pouring cream40 g pistachios- mixing bowl
- electric whisk
- knife
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration