Israeli Rose Water Pudding
Israeli cuisine is taking the New York culinary scene by storm. Here’s a fantastic new Israeli dessert to try.
-Francine Segan; Recipe courtesy of Chef Haim Cohen and Israelli, the new blog of Israel
Chef Haim Cohen, a chef and restaurateur who has reinvented Israeli cuisine, has come all the way from Tel Aviv to introduce Israeli flavors to the New York culinary scene.
Chef Cohen, who is widely known as Israel’s first celebrity chef and an informal culinary ambassador, was cooking an amazing Israeli dinner at the prestigious James Beard Foundation house just a few weeks ago.
For this special dinner, Chef Cohen served up a dinner that showcased his modern interpretation of simple street foods that one can find while traveling in Israel. For example, the famous Druze dish of fresh pita bread and Labana cheese was transformed under his hands into delicate tortellini, stuffed with the same cheese.
“What we wanted to do is to take the flavors that most people who’ve visited Israel usually recognize, but surprise them with a modern approach,” Chef Cohen said. “When you bite into this tortellini you say, ‘Wow, I know this flavor. This is the flavor of the Galilee.’”
This amazingly simple yet delicious dessert, Israeli Rose Water Pudding, capped off the evening.
2 cups milk
1/4 cup sugar
2/3 cup heavy cream
2 tablespoons corn starch
2 teaspoons rose water
Fruit puree, optional
Shredded wheat, optional
1. Bring the milk and sugar to a boil in a medium saucepan over medium high heat.
2. Whisk in the cream and cornstarch and mix until smooth and well combined. Reduce heat to medium-low boil, while continuing to whisk, until the mixture thickens, about 2 minutes.
3. Remove from the heat and stir in the rose water. Pour into a serving bowl, cover with plastic wrap, and refrigerate until cold.
4. Serve, topped with fruit puree and sweetened shredded wheat, if you like.
For more dessert recipes like this, check out our Recipe File.