Milk & Fresh Orange Juice Pudding
- Stella Hanan Cohen
- Apr 10
- 2 min read
SUTLACH KON PORTOKAL I AGUA DI FLOR
Indulge in the delightful experience of this heavenly milk pudding, infused with the fragrant essence of orange blossom water. It rests on a refreshing orange and cornstarch base, creating a perfect blend of flavors. To enhance this Turkish-inspired sütlach, a drizzle of rose and raspberry syrup and a sprinkle of crushed pistachios or rose petals complete the dish beautifully.This elegant dessert is perfect for special occasions and is best served chilled in individual glasses. Not only is sutlach kon portokal light and delicious, but its vibrant colors make it a true feast for the eyes!
MILK PUDDING
• ½ cup cornstarch (cornflour)
• ½ cup water
• 5 cups whole milk
• 1 cup sugar
• 2 tablespoons orange blossom water
ORANGE PUDDING
• ¾ cup cornstarch (cornflour)
• ½ cup water
• 3½ cups fresh orange juice
• 1½ cups sugar
TOPPING
• 2 tablespoons rose syrup, diluted with 2 tablespoons water
• 1 cup raspberry purée
• 100 g unsalted pistachios, crushed
Method:
Milk Pudding:
1. In a small bowl, mix the cornstarch and water until smooth.
2. In a deep, heavy-based pan, combine the milk and sugar over medium heat.
3. Stir in the cornstarch mixture and bring it to a gentle boil, stirring constantly.
4. Reduce the heat and continue stirring for an additional 5 minutes.
5. Stir in the orange blossom water and remove from heat.
Orange Pudding:
1. Again, mix the cornstarch and water in a small bowl until smooth.
2. In a medium heavy-based pan, pour in the fresh orange juice.
3. Add the cornstarch mixture and sugar while stirring constantly over medium heat.
4. Bring to a boil, then reduce heat and keep stirring for another 5 minutes.
Assemble:
1. Pour the warm orange pudding into individual glasses.
2. Once slightly cooled, gently ladle the milk pudding over the orange layer.
Chill: Set the glasses aside to cool, then cover with plastic wrap and refrigerate for at least 1 hour before serving.
Serve: Before serving, drizzle a spoonful of the rose and raspberry syrup over each pudding and sprinkle with crushed pistachios.
