Ingredients for White Chocolate Rose Pudding
- 1 cup milk
- Whipping Cream
- 2 tablespoons cornstarch
- 6 ounces finely chopped white chocolate
- 1/4 teaspoon rose water + 1/8 teaspoon rose extract (optional)
- Pinch of salt
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How to Make White Chocolate Rose Pudding
- In a medium bowl, whisk together 1 cup of milk, 1/4 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt until smooth.
- In a non-stick saucepan over medium heat, combine the milk mixture, 1/2 cup heavy cream, and 1/4 teaspoon rose water. Bring to a gentle simmer, stirring constantly.
- Reduce heat to low and continue stirring continuously for 5-6 minutes, or until the pudding thickens significantly and coats the back of a spoon.
- Remove from heat and immediately stir in 6 ounces of finely chopped white chocolate until completely melted and smooth. Stir in an additional 1/8 teaspoon of rose extract (optional, for a more intense rose flavor).
- Pour the pudding into individual serving dishes or ramekins.
- Let the pudding cool at room temperature for 10 minutes, then cover each serving with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 3-4 hours, or preferably overnight, to allow the pudding to set completely.
- Serve chilled. Garnish with fresh rose petals, a sprinkle of white chocolate shavings, or a dollop of whipped cream for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
50g
Fat
85g
Carbs
8g
