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Orange Blossom and Milk Pudding with Pistachios and Honeycomb

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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

  1. 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.
  2. Soak gelatine sheets in cold water for 5 minutes until softened. Squeeze out excess water.
  3. Whisk softened gelatine into the warm milk mixture until fully dissolved.
  4. Add orange blossom water and stir to combine.
  5. Pour the mixture into individual moulds or ramekins. Let cool to room temperature, then refrigerate for at least 8 hours or overnight.
  6. 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.
  • Serve chilled for best texture and flavor.

Nutrition

Find it online: https://savorymomskitchen.com/orange-blossom-and-milk-pudding-with-pistachios-and-honeycomb/