Leche Frita with Pistachio & Rose

Ingredients

• 1600ml whole milk
• 2120g caster sugar
• 380g plain flour
• 440g cornflour
• 5Zest of 1 lemon
• 61 cinnamon stick
• 7100g pistachios (finely ground)
• 82 eggs (beaten)
• 9200ml pomegranate juice
• 102 tbsp rose water
• 113 tbsp pomegranate seeds

Instructions

1. 1Infuse milk with lemon zest and cinnamon stick over low heat for 15 minutes. Strain.
2. 2Whisk flour, cornflour, and 80g sugar in a saucepan. Gradually whisk in warm infused milk until smooth.
3. 3Cook over medium heat, stirring constantly, until very thick (6-8 min). Pour into a greased 20cm tray lined with cling film. Smooth top, refrigerate 2 hours until firm.
4. 4Cut chilled milk pudding into squares. Dip each in beaten egg, then coat in ground pistachios pressing firmly to adhere.
5. 5Shallow-fry in vegetable oil at 180°C for 2-3 min per side until golden and crispy. Drain on kitchen paper.
6. 6Make rose syrup: reduce pomegranate juice with remaining 40g sugar and rose water until syrupy.
7. 7Plate leche frita drizzled with rose-pomegranate syrup, scatter pomegranate seeds around, and dust with icing sugar.