Rose pudding

Ingredients for 4 servings:

• 175 ml milk
• 1 vanilla pod(s)
• 2 sheets of gelatin
• Water for soaking
• 5 egg yolks
• 125 g sugar
• 2 tbsp rose water
• 200 g cream
• possibly sugar decoration (roses) or marzipan roses
• possibly food coloring, red

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Scrape out the seeds from the vanilla pod and bring the seeds, pod, and milk to a boil. Soften the gelatin in cold water. Combine the sugar with the egg yolks and stir in the hot milk. Return the mixture to the saucepan and bring to a boil again until the mixture thickens slightly. Then pour it through a sieve into a bowl. Squeeze out the gelatin and dissolve it in the hot mixture. Then stir in the rose water (you can easily make your own by pouring boiling water over rose petals and letting it steep—the more petals, the stronger the aroma). You can, of course, use more or less, as not everyone likes a rose-colored pudding. If using red food coloring (to give the pudding a rose color), stir that in now as well. Let the mixture cool. Whip the cream until stiff and fold it into the cooled pudding. Ladle into dessert bowls and let it set in the refrigerator. Decorate with sugar or marzipan roses, if desired, before serving.