For the pudding:
1 cup heavy cream
3 cups milk (3.25%)
½ cup natural granulated sugar alternative
½ cup cornstarch
2 tbsp rosewater
For the syrup:
¼ cup rosewater
3 tbsp Red Beet Crystals
2 tbsp natural granulated sugar alternative
Squeeze of lemon (optional)
Instructions
For the pudding:
- In a pot, whisk together the sweetener, cream, and milk.
- Ensure the cornstarch is lump-free by whisking it with a small amount of the sweet milk mixture in a bowl, making sure nothing sticks to the bottom of the bowl.
- Bring the rest of the milk mixture to a gentle boil, then add the cornstarch mixture to the pot and whisk like crazy. It will polymerize in seconds, so be careful to avoid burning.
- Remove from heat. Add rosewater and continue mixing.
- Pour into individual serving dishes. Tap gently to allow any air bubbles to escape. We recommend glass dishes to showcase the layers, but other dessert dishes or ramekins will work. Cool for at least 4 hours.
For the syrup:
- In a small, deep bowl, dissolve sweetener and red beet crystals in the rosewater and whisk until smooth.
- Serving: Top puddings with your choice of pistachios, shredded coconut, or your favorites and 1-2 tbsp of the red beet syrup.
