Manuka Honey & Rose Mhalabya
Creamy, fragrant and easy to prepare, this beautiful rose-scented pudding has a secret superfood ingredient - Capilano Active Manuka Honey!
3 cups full-cream milk
3/4 cup thickened cream (heavy whipping cream)
1/4 cup Capilano Active Manuka Honey
1/2 cup cornflour or rice flour
1/4 teaspoon ground cardamom
2 teaspoons orange blossom water
1/2 cup caster sugar
1/4 cup rose water
1/4 cup water
2 tsp corn flour
Pink food colouring
10g unsalted butter
100g unsalted pistachios finely chopped
1 tablespoon caster sugar
Prepare rose syrup by combining sugar, rosewater, water, and corn flour in a small saucepan over medium heat. Stirring constantly, bring to the boil, then lower heat to a simmer and cook until the mixture is reduced by half (approx. 5 minutes).
Remove from heat, add pink food colouring to desired shade and stir well. Set aside to cool.
Combine milk, Capilano Active Manuka Honey, cream, and cornflour in a saucepan, whisk (off the heat) until well combined and dissolved.
On medium heat and whisking constantly, bring mixture to a boil. Reduce heat and simmer until mixture thickens and coats the back of the spoon (approx. 6-8 minutes).
Remove from heat and add cardamom and orange blossom water, stirring to combine. Set aside to cool for 5 minutes, then pour into 4 large or 6 small serving glasses or pudding moulds. Cover with cling wrap and chill for 30 minutes.
Just prior to serving, melt butter in a small frypan and add the pistachios. Toss in the butter until pistachios toast and become fragrant, then add the sugar and stir until the mixture is lightly caramelized. Remove from heat and set aside until ready to serve.
To assemble, either remove pudding from moulds by gently inverting and tapping or leave as-is in glasses. Gently spoon rose syrup over the top and finish with pistachio crumble.