Mango Kataifi Rose Pudding

Name: Mango Kataifi Rose Pudding
Prep time: 20 min
Cook time: 30 min
Yield: Makes 12
Cuisine: Middle Eastern

Desserts

The quick and easy dessert, mango kataifi Rose Pudding is a delight for any special celebration! A make-ahead dessert recipe.

PREP TIME

20 minutes

COOK TIME

30 minutes

set in Refrigerator

6+ hours

SERVES

Makes 12

About this recipe

with crunchy Kataifi pastry and garnished with vibrant pistachios, this dessert can be prepared ahead of time, making it the perfect fuss-free dessert for your dinner party or gathering.

Now, who doesn’t love a jiggly jelly, from the colourful trifle to the jelly cheesecake, so surprise yourself with this impressively easy dessert served with an easy and quick homemade mango coulis.

Watch it here

Ingredients

Rose Pudding

2 ½ cups (600ml) full cream milk
1 x 500ml thickened cream
6 levelled tablespoons cornflour
2 ½ tablespoons sugar
2 tablespoons raspberry jelly

Crunchy Kataifi

200 grams Kataifi shredded pastry
2 tablespoons icing sugar
30 grams ghee melted

Mango Coulis

685 grams Mango in juice
2 tablespoons icing sugar
2 teaspoons rosewater (optional)

Garnish

pistachio ground
charred mango wedges

Notes from Rouba

Tweak the recipe by using different jelly flavours and fruits to make the coulis.
Serve as an elegant individual dessert for a dinner party, or casually serve in clear glasses or a large dish with a layer of coulis on top.
Set in individual fancy or simple moulds, a large jelly mould or even doughnut moulds are a great idea, then pop out onto a plate with mango coulis drizzled over the top and sides.
Allow the pudding mixture to cool at room temperature before popping it into the fridge.
Mango kataifi Rose Pudding will last for up to 4 days in the fridge. Keep it separate from the coulis and other elements.
What is Kataifi pastry and where can you find it
Chill Coulis before serving

Method

Step 1.

Grease the mould with any mild oil.

To make the milk pudding, combine all pudding ingredients in a saucepan on medium heat and bring to a boil, whisking continuously. This may take some time (approximately 7-10 minutes) but be patient. Once it boils and the mixture thickens slightly, remove the pan from heat and stir in rosewater.

I prefer pouring the out of a jug than the pot for better control but that's a personal preference.

Step 2.

Pour the milk jelly mix into moulds or whatever you're using (See Notes From Rouba). Set aside to cool, then pop it in the fridge for at least 6 hours to set.

I poured my mine into fancy moulds

Step 3.

Preheat oven to 180°

For the Crunchy Kataifi, loosen the strands. Then cut the Kataifi into chunks and place them into a food processor. Blend to shorten the length of the strands and to ensure the pastry does not clump together.

Add the icing sugar, mix together and pour the melted ghee over the pastry. Use your hands to mix through and make sure all the strands are coated well with the ghee. Place in an oven dish and pop into the oven for approximately 15 minutes for a nice deep golden colour.

Step 4.

For the mango sauce, strain the mango, (reserve a few wedges for garnishing if you wish), icing sugar, and rose water into a food processor, and blend until you get a thick puree.

If you reserved mango wedges, heat a griddle pan until very hot and charr the mango wedges on both sides.

Step 5.

To serve, apply a small pool of mango sauce to the plate, not too much, to avoid overwhelming the dessert with too much sauce. Remember you can always drizzle some on top.

The best way to remove the dessert from the moulds is to gently use your hands and move the pudding from around the edges of the mould, then tip it upside down.

Place the milk pudding mould on top. Top with a generous handful of the crunchy kataifi and garnish with coarsely ground pistachio.