This delicious Israeli pudding has a wonderfully thick texture that is smooth and lightly sweetened and is perfect with the sweet and tangy pomegranate and raspberry sauce.
2 1/2 c. milk
1 1/4 c. heavy cream
1/2 c. (scant) cornstarch
1/3 c. sugar
1 tsp orange blossom water or 2 Tbsp. elderflower cordial
Heat 2 cups of milk, the cream, and the sugar until hot and just about to boil.
Meanwhile whisk together the cornstarch and remaining milk until smooth. When the milk and cream mixture is just about to the boiling point whisk in the cornstarch mixture and cook while whisking constantly until the mixture is smooth. I found this step easiest to get creamy when cooking and using an immersion blender instead of a whisk.
Once the cream is thick remove from the heat and whisk in the floral water or cordial.
Divide between 8 bowls and place in the fridge 6 hours or overnight.
Serve with raspberry pomegranate sauce.
6 oz. fresh raspberries
1/3 c. sugar, divided
1 1/2 c. pomegranate juice
2 Tbsp. cornstarch
Combine the raspberries and one tablespoon of the sugar. Use a wooden spoon to mash the berries a bit and leave to sit.
Combine the remaining sugar and cornstarch. Pour in just enough juice to make a smooth paste before whisking in the remaining juice. Cook, whisking, until thickened.
Pour over the raspberries and place in the fridge to chill overnight like the pudding.