A Delicate Dessert Inspired by the Sweet Traditions of the Europe

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat.

Get the Rose Pudding recipe here. 

Episode Transcript

(00:04):
[Music begins] This dessert was my introduction to the luxurious flavors of rose and pistachio
when I was a young child. My mother's favorite restaurant in New York served
a similar dessert. And when it arrived at the table in its silver rimmed glass cup,
I always felt like a princess. It's refreshing, creamy, silky, and it has the intoxicating aroma

(00:24):
of roses. There are so many variations of this dessert around Europe. Mahalebi in Cyprus,
Rožata in Croatia, and panna cotta alla rosa in Italy. I was inspired to deconstruct this dessert
and make my own updated version using products from all over Europe in a new elevated milk
pudding with rose. The base of my pudding is a full cream milk powder from the Netherlands, which

(00:50):
is a dairy product created by removing water from whole milk. I'll reconstitute it for my pudding.
Instead of using sugar, I'm sweetening the pudding with Romanian fig preserves. I love
the pop of texture from the fig seeds. I'm also adding French acacia blossom honey,

(01:16):
which has subtle hints of vanilla and floral fruity notes. So that my pudding sets,
I'm adding some potato starch from Poland mixed with water.
I'll thicken the milk pudding using traditional Masticha of Chios, also known as mastic gum.

(01:37):
Mastic is a natural resin from Greece harvested from the bark of a shrub found growing throughout
the Mediterranean. What makes it so special is its PDO or protected designation of origin status,
meaning it can only be produced in the island of Chios, where centuries of knowhow give
it its unique character and quality. Not only does it add the perfect texture to my pudding,

(01:57):
it also imparts pine and citrus flavors, a very emblematic flavor of the region.
I set my pudding in the rose mold to remind our guests of the rose ingredients in the pudding,
as well as to show the transition of spring flowers into summer fruits.
In Croatia, this dish would traditionally be served with rose cordial poured over it in a

(02:20):
bowl with some ice cubes, while in other regions, it would be served with figs cooked in honey.
I'm creating green leaf shapes using Pistacchio Verde di Bronte cream,
made with high quality pistachios from the Bronte region in Sicily.
To impart rose flavor and aroma into my dish, I'm adding rose hip jam from Croatia. A lot of

(02:46):
people don't think of rose as a flavor, yet roses have had a place in our kitchens for eons. They
were enjoyed in sweets in ancient Greece, the Byzantine Empire, and all over medieval Europe.
Lastly, to echo the honey in the pudding, I'm garnishing my dish with some honey bee pollen

(03:06):
called Miel de Asturias from Spain. It adds a textural contrast as well as a slightly sweet and
floral flavor with some undertones of nuttiness and earthiness. In addition, it's very healthy
for you. This milk pudding with rose is light, refreshing, and a perfect summer night treat.

(03:27):
It celebrates the fresh seasonal ingredients and highlights a
harmonious blend of floral and nutty flavors. [Music closes]