Persian Milk Pudding with Cherries

Description: This is a very gentle sweet pudding.

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Recipe Image

10mins

12mins

ingredients

Fresh

750ml milk
2 eggs
400g cherries
1 lemon

Pantry

100g rice flour
90g honey
100g gnd almonds
110g caster sugar
1ts rosewater

method

1 Combine rice flour and 1 cup milk in a bowl and mix to a paste. Bring the remaining 500ml milk to the boil to which you whisk in the rice flour paste - adding slowly and whisking well after each addition, until the mixture comes to the boil and thickens.
2 Stir in honey and **ground almonds and continue to cook, stirring for 2 minutes. Remove from the heat.
3 Separate the eggs, reserving the whites for another purpose. Whisk the egg yolks into the milk mixture.
4 Pour the pudding into 6 individual serving glasses (approx 300ml each) and refrigerate for at least 3 hours.
5 Meantime, poach cherries - place cherries in a saucepan with the caster sugar, 1Tb lemon juice and 2Tb water over low heat. Stir till the sugar dissolves, then simmer for 5 minutes until the cherries are tender. Remove from heat and when cool, stir in rosewater.
6 Spoon the cooked cherries and a little syrup over the puddings.and finish with the raw cherries and a flourish of Persian fairy floss if available

tips

To add an authentic Persian touch and some Persian fairy floss strand on the top of each pudding. Persian fairy floss is available in Australia through Pariya Food http://www.pariya.com/.
** to add a little texture, keep some almond pieces larger (ie NOT as almond meal).

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