Ingredients:
3 cups milk
1 cup whipping cream
4 Tbsp cornflour
4 Tbsp sugar
1 tsp orange blossom water, optional
1 tsp rose water, optional
For the juice layer:
2 cups pomegranate juice
1 Tbsp cornflour
2 Tbsp sugar
Method:
To make the milk pudding, in a pot off-heat, combine the milk, whipping cream, cornflour, and sugar. Whisk until all the cornflour dissolves. Put the pot on medium heat and continue whisking until the pudding thickens enough to coat the back of a spoon. Remove from heat and stir in the orange blossom and rose water, if using. Pour into six glasses, only ¾ of the way full. Refrigerate at least 2 hours.
When the milk pudding is chilled, make the pomegranate jelly: combine the juice, cornflour, and sugar off heat and whisk until the cornflour is completely dissolved. Put the pot on medium heat and continue whisking until the pudding thickens enough to coat the back of a spoon. Pour over the milk pudding. Refrigerate at least 2 hours. Serve chilled.
صحة و عافية
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