Rose Petal Pudding

This is a light summery recipe and is based on a traditional 18th century English dessert called Junket or "swaying cream".
  • 2 1/2 cups whole milk
  • 1 tbsp rose petal superfine sugar (see below)
  • 1 tsp powdered gelatin
  • 2 tbsp triple rosewater
  • 1 cup heavy cream
  • crystallized rose petals for decorating

Heat the milk and sugar to boiling point stirring occasionally. Remove from heat and stir in the powdered gelatin and the rosewater. Pour into a decorative glass dish and leave uncovered for about 30 minutes or until the dessert is just set. Once the pudding is set, whip the cream and spread it over the top and decorate with the crystallized rose petals. This is wonderful served with fresh raspberries or strawberries.

Flavoured Sugar
If you're into a lot of baking, it's a nice idea to keep a selection of these flavoured sugars on hand in small sealed mason jars. They can be flavoured with mint, rose petals, rosemary sprigs, bay leaves, lavender flowers, scented geranium leaves and thyme sprigs. Something I always have on hand in my house is vanilla sugar. The amount of herb you use will vary with the amount of sugar and the intensity of flavour you're looking for.

Just fill a jar with sugar -- any type be it icing, super fine or regular -- and stir into it your herb of choice. Seal tightly and allow to sit shaking occasionally for several days . . . before using make sure to strain out any leaves or twigs.

  • Yields: 4 servings
  • Preparation Time: about an hour
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