Combine sugar and water for syrup in a microwave safe bowl. Cook on high for 60 seconds or until sugar is dissolved in water. Add the rose water, hibiscus powder and rose petals, whisk to incorporate and let infuse in refrigerator overnight.
In a medium sauce pan heat 2 cups of milk, vanilla extract and lemon zest, in a separate bowl combine remaining milk and corn starch, whisk to combine.
Heat milk on medium heat, making sure to stir constantly. Cook until simmering and then add starch and milk slurry.
Cook until bubbling and thickened. Remove from heat and portion into heat safe serving ware and chill for 6 hours until set.
Once pudding is set and ready to serve. Spoon 1-2 tablespoons of syrup on top, with some rose petals for garnish. Serve immediately.
Tips / Notes
Make sure to use organic and food grade rose petal and hibiscus powder, these can be found at health stores or easily online.
Pudding can be made 2-3 days in advance but don’t top with syrup until serving for best taste and presentation.
The rose hibiscus syrup can be made up to a week in advance, let it infuse over night for the best flavor.
Recipe was prepared for Rodelle by ADM culinary chef, Morgan Osborne. Photos taken by Amanda at frommetovuu.
