Summer Rose Floating Pudding

With summer making its sizzling presence felt in Durban, I decided to try out a new dessert to cool my taste buds. I’m an amateur baker and dessert maker but give me a recipe and I shall conquer. This recipe originated from Turkey & is based on a recipe in The Book of New Israeli Food by Janna Gur (Schocken Books, 2007). You can reduce the amount of rose water in this preparation to achieve a more understated flavor.

Serves 6


4 cups milk
12 tbsp. cornstarch
2 tbsp. rose water
250 ml (1 cup ) fresh cream
1  34 cup sugar
18 tsp. red food coloring
1 tbsp. roughly chopped toasted pistachio nuts
2 tsp. shredded coconut



In a small bowl, whisk together 2 cups of the milk, the cornstarch, and 1 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a medium sized pot bring the remaining milk, the cream, and 1 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into six serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.

Meanwhile, bring the remaining sugar and 1 cup of water to a boil in a saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve the pudding, top each pudding with the rose water syrup, the pistachios, and the coconut. Serve chilled.

The original recipe was taken from : and modified to my families needs.

This recipe has the perfect balance of flavours and isn’t very sweet so it’s perfect for a treat for a diabetic.


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