Rose Water Pudding with Raspberry Puree
Rose water has digestive healing effects, while fresh fruit puree enriches this pudding with minerals and vitamins.
Prep Time10 mins
Total Time10 mins
Servings: 4 servings
For the rose water
- Handful rose petals dried or fresh, from a pesticide-free source
- 2 cups purified water
- 1/2 teaspoon hibiscus powder you can skip this one, I add it to enhance the pinkish color
To make the rose water: Add the rose petals to a saucepan and cover with water.
Bring to boil over medium heat, then cover with a lid and simmer over low heat for 15 minutes, until the rose petals' color fades completely.
Add the hibiscus powder, stir to combine, cover the pan, turn off the heat and set aside until completely cooled.
Use a cheesecloth to strain the liquid, and transfer into a clean bottle with a lid.
Store in the refrigerator for up to 1 month.
To make the pudding: Mix the arrowroot and cardamom in a saucepan, add the coconut milk and almond milk, and whisk to incorporate.
Bring to boil over low heat and whisk for 2 or 3 minutes, until it thickens.
Remove from heat, add the rose water and maple syrup, and whisk to incorporate.
Add the fresh berries into the blender and puree until smooth.
Divide the puree into the serving jars or bowls, and top with pudding.
Refrigerate until completely cooled, then serve garnished with fresh fruits.