Photo by Kieran Wagner

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    Milk and Honey Puddin’
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 1 vanilla bean
  • ⅓ cup honey
  • 2 tablespoons butter
  • Salt to taste
  • Floral Shaved Ice
  • 2 cups water
  • 1 ounce sugar
  • ½ cup dried hibiscus flowers
  • 2 teaspoons lavender flowers
  • 1 teaspoon rose water
  • 2 teaspoons orange blossom water
  • Honey Brittle
  • ¼ cup sugar
  • ¼ cup corn syrup
  • ⅛ cup hoeny
  • 1 teaspoon water
  • ½ teaspoon baking soda

Milk and Honey Puddin’

  1.  In a mixing bowl, whisk cornstarch with enough milk to make a smooth slurry.
  2.  In a large heavy-duty pot, combine the remaining milk, vanilla bean, and honey. Heat on medium-high heat until it almost comes to a gentle boil. (There should be a good bit of steam coming off the milk.)
  3. In a steady stream, whisk in the cornstarch slurry and continue to whisk until it thickens.
  4. Remove from heat and stir in the butter. Add a pinch or so of salt and strain while it is still hot.
  5. Place a layer of plastic wrap directly onto the surface of the puddin’ and allow to sit at room temperature for approximately 5 minutes.  Refrigerate overnight.

Floral Shaved Ice

  1.  Combine all ingredients in a saucepot and bring to high heat. Once it boils immediately turn off the heat, transfer it to a separate container, cover, and allow it to steep until the liquid reaches room temperature.
  2.  Strain into a pitcher and divide into ice cube trays. Place in the freezer and allow to freeze completely. Once completely frozen, run the ice through a food processor with a metal blade attachment (or an ice shaving machine) to make the shaved ice. Work quickly to ensure the ice melts as little as possible.
  3. Transfer to a container, cover, and place shaved  ice immediately back into freezer until ready to serve.

Honey Brittle

  1. Line a baking sheet with a nonstick silicon  baking mat.
  2. In a heavy-duty tall saucepot, bring the first  4 ingredients to 160 degrees Celsius (use a candy thermometer to gauge).
  3. In a quick series of actions, remove from heat, whisk in baking soda, and VERY carefully pour onto the center of the lined baking sheet. Do not spread.
  4. Allow to cool completely, break into large pieces, and transfer to an airtight container until ready to use. Try to stack the pieces as little as possible.

Sliced Stone Fruit for topping*

To Assemble

  1. Spoon approximately ¼ cup of the pudding into a honey pot or ramekin.
  2. Add 2 heaping teaspoons of fruit to the top of the pudding, then 2 heaping teaspoons of the floral ice next to the fruit.
  3. With your hands break the brittle into roughly quarter-size pieces. Place 3−4 pieces, randomly.
  4. Garnish with fresh edible flowers and fresh soft herbs (sorrel, basil, tarragon, etc.) and enjoy.

*Dutch and Company macerates their fruit with spices and honey, but simply sliced fruit is  also delicious.

  • from Chefs Caleb Shriver and Phillip Perrow of Dutch & Company, Richmond, Virginia

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