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Ashta mit Passionsfrucht und Minze auf Tellern serviert.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 2 hours
Servings 4 Servings
Calories 280.01
Author Rafik Halabi

Ingredients

  • 700 ml Whole milk / Vegetable milk
  • 7 TBSP Cornstarch
  • 1 packet Vanilla sugar
  • 2 TBSP Sugar
  • 2 TSP Roseflower water
  • 2 TSP Orange blossom water
  • 2 Passion fruit
  • 8 TSP Honey or agave syrup
  • 5 g Mint

Zubereitung

  • Remove a few tablespoons of milk and bring the remaining to a boil in a saucepan.
  • Stir in vanilla sugar and sugar until dissolved.
  • Turn off the stove. Mix the drained milk with cornstarch and add to the milk, stirring until the pudding thickens.
  • Fold in the rose petal and orange water and let the pudding cool. Depending on whether you want to make one large bowl or several small ones, dump the pudding into the designated containers while it's still hot.
  • Wash mint and pluck leaves. Cut passion fruit in half.
  • Turn out cold pudding onto plate or leave in bowl. Garnish with passion fruit, honey and mint.

Notes

Recipe contains affiliate links.

Nährwerte

Serving: 230g | Calories: 280.01kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7.1g