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Préparation de la recette

1. 1 cup almond milk
2. 1 1/2 Tbsp. honey
3. 4 cup almond cream (almond reduce in creme)
4. 2 Tbsp. rose water
5. 2 1/2 Tbsp. unflavored gelatin
6. Heat almond milk and add almond cream. Add sugar and rosewater at simmer. When simmering again add gelatin. When thoroughly mixed, refrigerate for about 4 hours. When pudding sets (it will still be a bit thin to our modern idea of pudding), place in serving bowl and sprinkle with sugar.