Jasmin Pudding, how to eat a perfume

Jasmine is a fragrant flower that is native to tropical and subtropical regions of the world. It is known for its delicate white or pink flowers that have a sweet, intoxicating aroma. It’s the Jasmin pudding

In Sicily, jasmine has been cultivated for centuries for use in perfumes, teas, and cooking. Introduced by Arabians it became part of the culture of the Island. Its tradition has contributed to the rich cultural heritage of the region.

Whether enjoyed for its fragrance or for its many uses in cooking and perfumery, jasmine is a beloved and integral part of Sicilian life.

This creamy and aromatic pudding is a delicious dessert that showcases the floral flavor of jasmine. It is easy to make and must be served chilled.

How we make a Jasmin Pudding

Is possible to find it here on our Farm when you visit us 🙂 November-December are the months when we have a lot of this intoxicating flower.

Very easy to replicate but to do it well you have to know first the Jasmin we use: known as Sicilian Jasmine, it’s very common in southern Italy and its botanic name is Jasminum Grandiflorum.
It has evergreen grey-green foliage and white flowers.
Flowering period: from June to December or January
Origin: Arabian peninsula, Indian subcontinent and East Africa

The Jasmin Pudding Recipe

Harvest it in the night and leave for all night in water,

The day after filter and use the water adding just some cornstarch and some sugar your taste,

Serve it chill.