Rosewater Almond Pudding with Fresh Raspberries and Dehydrated Orange

Indulge your senses with a delightful dessert that combines the subtle floral notes of rosewater, the rich creaminess of almond pudding, and the vibrant freshness of raspberries. Topped off with a touch of crunch from dehydrated orange, this dessert is a true celebration of flavours and textures. In this blog post, we’ll guide you through a step-by-step recipe for creating this elegant and irresistible rosewater almond pudding.


  • 1 cup almond milk
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons rosewater
  • 1 teaspoon vanilla extract
  • Fresh raspberries, for garnish
  • Dehydrated orange slices, for garnish


  1. In a medium-sized saucepan, combine the almond milk, heavy cream, and granulated sugar. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar.
  2. In a separate bowl, whisk together the cornstarch and a few tablespoons of the warm almond milk mixture until smooth, creating a slurry. This will help prevent lumps in the pudding.
  3. Slowly pour the cornstarch slurry into the saucepan with the almond milk mixture, whisking continuously. Continue to cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This usually takes about 5-7 minutes.
  4. Remove the saucepan from the heat and stir in the rosewater and vanilla extract. Taste the pudding and adjust the amount of rosewater according to your preference, keeping in mind that the flavor should be subtle and not overpowering.
  5. Transfer the pudding to individual serving dishes or a large glass bowl if serving family-style. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours, or until fully chilled and set.
  6. While the pudding is chilling, prepare the dehydrated orange slices. Preheat your oven to 200°F (93°C). Thinly slice an orange into rounds and place them on a baking sheet lined with parchment paper. Bake the orange slices for 2-3 hours, or until they are dried and slightly crispy. Let them cool completely before using them as a garnish.
  7. Once the pudding has chilled and set, remove it from the refrigerator. Top each serving with fresh raspberries and a sprinkle of dehydrated orange slices.
  8. Serve the rosewater almond pudding immediately and enjoy its delicate flavours and contrasting textures. The creamy pudding, juicy raspberries, and crunchy orange slices will create a harmonious blend of tastes and sensations.

This rosewater almond pudding with fresh raspberries and dehydrated orange is a dessert that exudes elegance and sophistication. The gentle floral aroma of rosewater combined with the creamy almond pudding and the bright, tangy raspberries make for a truly memorable treat. Don’t forget the delightful crunch of dehydrated orange slices that adds a unique twist. Serve this dessert at your next gathering or indulge in it as a special treat, and prepare to impress your guests or simply delight yourself with a sublime culinary experience.