Silken Moroccan Vanilla Rosewater Pudding with Almond Crunch
A fragrant and exotic dessert with a delightful crunch
An elegant dessert that marries the subtle fragrance of rosewater and vanilla with the satisfying texture of almond crunch, creating a perfect blend of smoothness and crispiness.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Pudding
For the Almond Crunch
Preparation
Preparing the Pudding Mix
Combine Ingredients
In a medium saucepan, combine milk, cream, and sugar.
Dissolve Sugar
Heat over medium flame until sugar dissolves completely.
Be careful not to boil the pudding mixture; just bring it to a gentle simmer.
Incorporate Cornstarch
Stir in cornstarch, ensuring it dissolves without clumping.
Add Flavors
Add rosewater and vanilla extract, mix well.
Ensure the rosewater is of high quality for the most authentic flavor.
Preparing the Almond Crunch
Melt Butter
In a non-stick pan, melt butter over low to medium heat.
Caramelize Almonds
Add the almonds and sugar, stirring continuously until golden and caramelized.
Stir the almond mixture constantly to avoid burning.
Cool Crunch
Spread on parchment paper to cool and harden.
Cooking Process
Simmering the Pudding
Allow the pudding mixture to gently simmer until it thickens to a luscious, creamy texture.
Chilling the Pudding
Transfer the mixture to serving dishes and chill in the fridge for at least 1 hour.
Setting the Almond Crunch
Ensure almond is fully cooled before breaking into pieces for garnish.
Plating & Serving
Silken Moroccan Vanilla Rosewater Pudding with Almond Crunch
Silken Moroccan Vanilla Rosewater Pudding with Almond Crunch
Plating & Serving
Serve the pudding in small glass bowls or ramekins. Top each serving with shards of almond crunch for a contrasting texture.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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