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Milk & Fresh Orange Juice Pudding

Sutlach kon portokal i agua di flor

About the Recipe

This heavenly, delicate milk pudding fragrant with orange blossom water, is layered over a refreshing orange and cornstarch base. To elevate this sutlach, which is Turkish in origin, to the next level I like to pour a rose and raspberry syrup and scatter with crushed pistachios or rose petals. I find this version makes an elegant party dessert served chilled in individual glasses of your choice. Sutlach kon portokal is not only light and delicious, it is easy to make and a feast for the eyes with the vivid and alluring colors. Whichever way that you decide to serve this pudding, it is so worth trying, especially for Shavuot.

Ingredients

For the milk pudding:

· ½ cup cornstarch (cornflour)

· ½ cup water

· 5 cups whole milk

· 1 cup sugar

· 2 tbsp orange blossom water


For the orange pudding:

· ¾ cup cornstarch (cornflour)

· ½ cup water

· 3½ cups fresh orange juice

· 1½ cups sugar


For the topping:

· 2 tbsp rose syrup diluted in 2 tbsp water, mixed with 1 cup of raspberry purée

· 100g pistachios, unsalted and crushed

Preparation

  1. Make the milk pudding: Blend the cornstarch and water in a small bowl and stir to a smooth paste. Combine the milk and sugar in a deep, heavy-based pan and set it over medium heat. Stir in the cornstarch paste and bring gently to a boil, stirring constantly. Reduce the heat and continue stir for a further 5 minutes. Stir in the orange blossom water and remove from the heat.

  2. Make the orange pudding: Blend the cornstarch and water in a small bowl and stir to a smooth paste. Pour the orange juice into a medium heavy-based pan. Add the cornstarch paste and sugar and stirring constantly over medium heat. Bring to a boil. Reduce the heat and continue to stir for a further 5 minutes.

  3. Pour the warm orange pudding into individual glasses. When cooled, gently ladle the milk pudding over the orange pudding.

  4. Set aside until cool and then cover with plastic wrap and chill in the fridge for at least 1 hour before serving.

  5. To serve: Drizzle a spoonful of the rose and raspberry syrup over the top of the pudding and sprinkle with pistachios.

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