Iced Floral Milk Pudding

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Iced Floral Milk Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 7 h.
Ready in
Calories:
261
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie261 kcal(12 %)
Protein3.96 g(4 %)
Fat13.81 g(12 %)
Carbohydrates26.51 g(18 %)
Sugar added16.77 g(67 %)
Roughage0.59 g(2 %)
Vitamin A150.18 mg(18,773 %)
Vitamin D1.48 μg(7 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.07 mg(5 %)
Folate6.44 μg(2 %)
Pantothenic acid0.45 mg(8 %)
Biotin1.92 μg(4 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C1.13 mg(1 %)
Potassium173.43 mg(4 %)
Calcium114.11 mg(11 %)
Magnesium12.91 mg(4 %)
Iron0.49 mg(3 %)
Iodine22.71 μg(11 %)
Zinc0.43 mg(5 %)
Saturated fatty acids7.99 g
Cholesterol38.28 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3 tablespoons
2 cups
3 teaspoons
cup
cream (48% fat)
½ cup
3 tablespoons
1 tablespoon
2 tablespoons
finely chopped Pistachio
Preparation

Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 3 Bowls, 1 Hand mixer, 1 kleine Springform pan (18 cm Ø), 1 Parchment paper, 1 Rubber spatula, 1 Fine grater, 1 deep bowl, 1 Wire rack, 1 Tablespoon, 1 Measuring cups, 1 Teaspoon

Preparation steps

1.
Mix the cornflour with a little of the milk to a smooth paste.
2.
Heat the remaining milk with the cardamom, cream and sugar, stirrring over a low heat until the sugar has dissolved. Stir in the cornflour paste and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring.
3.
Leave to cool completely then add the rosewater, pink colouring and lemon juice. Churn in an ice-cream machine, or put in the freezer, beating the mixture in a food processor three times during the freezing process.
4.
Pack into a shaped mould and freeze until solid.
5.
Dip the base of the mould in hot water for a few seconds and turn out onto a serving plate. Decorate with pistachios.