Rose and pomegranate custards
| Serves: | 6 |
Ingredients
- 5 cups Fresh rose petals, plus more for garnishing
- 100 g Pomegranate rubies
- 125 g fresh raspberries
- 3 tsp rose water
- 4 tsp corn flour
- 2 tsp vanilla extract
- 70 g castor sugar
- 4 tbsp 1,5 L milk
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large heavy-based saucepan, scald the milk then remove from the heat.
- Set ½ cup of the milk aside.
- Gently mix the rose petals into the warmed milk in the pan and let them infuse for 15-20 minutes. Strain the milk through a fine sieve and discard the petals.
- Pour the infused milk back into the saucepan, add the sugar and vanilla extract, and bring to a simmer over a medium heat.
- Whisk the cornflour mixture into the reserved ½ cup of milk until there are no lumps.
- Add the cornflour mixture to the pan and simmer over a low heat for 7-10 minutes, stirring gently with a rubber spatula, until the mixture has thickened and coats the spatula. Remove from the heat and allow to cool.
- Add the rose water and gently fold in the raspberries.
- Ladle the custard into 6 dessert dishes or ramekins and cool in the refrigerator.
- Serve chilled, topped with the pomegranate rubies and fresh rose petals.
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