Inspiration:
Flora, the Roman goddess of flowers, inspires this dessert—a pudding that is as light and delicate as a garden in bloom. Using edible flowers and a touch of rose water, this pudding celebrates the abundant beauty of spring.
Gathering of Ingredients:
- 2 cups milk (or almond milk for a lighter version)
- 1/2 cup cream
- 1/3 cup honey
- 1/4 cup rice flour (for a smooth texture)
- 1/4 cup cornstarch
- 1 tsp rose water
- 1/2 tsp vanilla extract
- Edible flowers (rose petals, violets, or marigold), for garnish
- A pinch of salt
Method:
- In a saucepan, whisk together milk, cream, honey, rice flour, cornstarch, and a pinch of salt until smooth.
- Heat the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency.
- Remove from heat and stir in rose water and vanilla extract.
- Pour into serving dishes, let cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Garnish with edible flowers before serving.
Hearthkeeper’s Secret:
“Each spoonful of this pudding is a reminder of spring’s fleeting beauty—a celebration of blossoms, love, and the eternal cycle of renewal
