A delicate, softly set milk pudding infused with fragrant orange blossom water, finished with crunchy pistachios and sweet honeycomb. This elegant dessert is light, floral, and beautifully balanced, making it perfect for entertaining or as a refined make-ahead treat.
Why You’ll Love This Recipe
This recipe is simple to prepare yet feels luxurious and special. The creamy base is gently sweetened and perfumed with orange blossom, creating a subtle and soothing flavor. The contrast of smooth pudding with crunchy pistachios and honeycomb makes every bite interesting, while the make-ahead nature of the dessert keeps things stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
375 ml whole milk
125 ml double cream
100 g icing sugar
3½ sheets leaf gelatine
25 ml orange blossom water
4 tablespoons honeycomb, broken into small pieces
40 g pistachios, lightly crushed
Directions
Pour the whole milk, double cream, and icing sugar into a saucepan. Place over medium heat and warm gently for about 5 minutes, stirring occasionally, until the sugar has fully dissolved. Do not allow the mixture to boil. Remove from the heat.
Soak the gelatine sheets in a bowl of cold water for about 5 minutes until softened. Once bloomed, squeeze out the excess water.
Whisk the softened gelatine into the warm milk mixture until completely dissolved. Add the orange blossom water and stir gently to combine.
Pour the mixture evenly into individual moulds or small ramekins. Allow to cool at room temperature, then place in the refrigerator to set for at least 8 hours or overnight.
To serve, briefly dip each mould into hot water for no more than 2 seconds. Turn the puddings out onto serving plates. Spoon honeycomb alongside and sprinkle with the crushed pistachios.
Substitute rose water for orange blossom water for a different floral profile.
Add finely grated orange zest to the milk mixture for a brighter citrus note.
Use toasted almonds or hazelnuts instead of pistachios.
Serve with fresh seasonal fruit for added freshness.
Storage/Reheating
Store the puddings covered in the refrigerator for up to 3 days. Keep the honeycomb and pistachios separate and add them just before serving to preserve their texture. This dessert should be served chilled and does not require reheating.
FAQs
Can I prepare this dessert in advance?
Yes, it is ideal for preparing one or two days ahead as it needs time to set properly.
Can I use powdered gelatine instead of leaf gelatine?
Yes, use about 2½ teaspoons of powdered gelatine, bloomed according to the package instructions.
Is orange blossom water very strong?
It is aromatic but gentle when measured carefully, adding fragrance without overpowering the dessert.
Can I freeze this pudding?
Freezing is not recommended, as it can negatively affect the smooth texture.
What moulds are best for this recipe?
Silicone moulds or lightly greased ramekins work best for easy unmoulding.
Can I reduce the sugar?
You can slightly reduce it, but the sweetness helps balance the floral flavor.
Is this dessert suitable for children?
Yes, it contains no alcohol and has a mild, pleasant taste.
Can I serve the pudding without unmoulding?
Yes, it can be served directly in glass dishes or ramekins.
How do I ensure the gelatine dissolves fully?
Make sure the gelatine is completely softened and whisked into the warm milk until smooth.
What can I serve alongside this pudding?
Fresh fruit, light biscuits, or a drizzle of mild honey pair very well.
Conclusion
Orange Blossom and Milk Pudding with Pistachios and Honeycomb is a graceful dessert that celebrates simplicity and balance. With its silky texture, gentle floral notes, and contrasting crunch, it is an elegant ending to any meal and a recipe worth keeping.
A delicate milk pudding infused with orange blossom water and topped with crushed pistachios and honeycomb. This elegant, make-ahead dessert is light, floral, and texturally balanced.
Author:Sophia
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:8 hours 15 minutes
Yield:4 servings
Category:Dessert
Method:Chilled
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
375 ml whole milk
125 ml double cream
100 g icing sugar
3½ sheets leaf gelatine
25 ml orange blossom water
4 tablespoons honeycomb, broken into small pieces
40 g pistachios, lightly crushed
Instructions
In a saucepan, combine milk, cream, and icing sugar. Warm gently over medium heat for 5 minutes, stirring until sugar dissolves. Do not boil. Remove from heat.
Soak gelatine sheets in cold water for 5 minutes until softened. Squeeze out excess water.
Whisk softened gelatine into the warm milk mixture until fully dissolved.
Add orange blossom water and stir to combine.
Pour the mixture into individual moulds or ramekins. Let cool to room temperature, then refrigerate for at least 8 hours or overnight.
To serve, dip moulds briefly in hot water and unmould onto plates. Top with honeycomb and crushed pistachios.
Notes
Do not boil the milk mixture to preserve the delicate flavor of orange blossom water.
Use silicone moulds or greased ramekins for easier unmoulding.
Store honeycomb and pistachios separately and add just before serving.
