This Strawberry Rosewater Pudding recipe was something I came up with during a recent snow day. With my daughter home I wanted to make a dessert that was not overly sweet, and had a fun consistency. I’d seen a few cute kids Japanese desserts/candies lately that featured milk gelatins, so I gave it a whirl. My little girl loves the smell of rosewater, and I use it in beverages and desserts on occasion, so it seemed a natural addition.
The results were quite pretty. I realized this had gone beyond just a kid’s dessert and was a nice choice for a light dessert after a romantic meal. As tomorrow is Valentine’s Day, I’ll keep this short and get right to the recipe.
*Rosewater is available at most large grocers, and is often found in the ethnic food section.
Strawberry Rosewater Pudding
- 8 oz strawberry milk *
- 1 tbs pure cane sugar
- 1 packet gelatin
- 1 tsp rosewater food grade, or organic
- *** silicone mold
- 1 tbs strawberry spread or jam
- 1/2 tsp juice
- Whisk together the milk, sugar and gelatin, then microwave for 2 - 2 1/2 minutes, whisking every 20-30 seconds, until slightly thickened and smooth.
- Add rosewater and stir.
- Place silicone mold on small baking sheet, plate or tray, then pour in the pudding. Allow to cool for a few minutes before placing in refrigerator to chill to firm.
- Run a toothpick around edge of pudding, then pop out onto plate.
- Beat together the topping ingredients.
- Dependent on mold, either carefully spread on top, spread underneath, or pipe decoratively onto plate.