Milk Pudding- 2 litres Australian milk
- 80g caster sugar
- 100g corn flour
- 2 cinnamon sticks
Rose Jelly- 30g powdered gelatine
- 80g caster sugar, extra
- 800ml water, extra
- 5ml rosewater
- A few drops pink food colouring
Strawberry and Watermelon Salad- 350g finely chopped watermelon, chilled
- 250g finely chopped strawberries
- 1/4 cup finely shredded mint
- Finely chopped pistachios, for sprinkling
| Milk Pudding- Combine 1 cup milk, sugar and corn flour in a jug until dissolved
- Bring remaining milk and cinnamon to simmering point over medium heat. Pour in corn flour mixture and whisk continuously until thickened and smooth. Remove cinnamon. Spoon mixture into 20 individual serving glasses and chill until set
Rose Jelly- Combine gelatine and sugar, add boiling water and stir until gelatine is completely dissolved, microwaving if necessary
- Combine extra water and rosewater in a large bowl and stir in gelatine mixture. Stir in a few drops of pink food colouring, until pale pink in colour. Top each milk pudding with 45ml of rosewater jelly and allow to completely set
Strawberry and Watermelon Salad- Combine fruit and mint and spoon over set jelly. Serve sprinkled with pistachio nuts
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