Visne Pelteli Irmikli Muhallebi – Semolina Pudding With Sour Cherry Jelly

I made this one up, but both semolina pudding and sour cherry starch pudding are traditional Turkish recipes. Ottomans began using fish-gelatin in the 19th century (remember the surprise book my hubs gave me?), before that, they used fruit pectin (quince seeds in particular) and starch in dessert recipes as thickeners, to achieve that jelly-like texture.

It’s quite easy to make this naturally colorful sweet and sour dessert. For the base, I used digestive biscuits, simply lined them up to the base of the tray. For the white pudding layer, you can find the semolina pudding recipe here.

Ingredients for the sour cherry fruit jelly (pelte or paluze):

1 cup of sour cherries, pitted

5 cups (1 liter) of water

4 heaped tablespoons of corn starch

1,5 cups of sugar

Mix everything in a non-stick saucepan and put it on medium heat, keep stirring, bring it to boil and simmer for 10 minutes until the starchy smell disappears. Remove from the heat.

Lay the cookies on a 3-cm-deep tray, the one I used was 35 cms long, 20 cms wide and 3 cms deep and it turned out like in the photos, made according to the measurements I’ve given here.

You can use a round one and cut your dessert into pie shaped pieces, but I do recommend a square or rectangular one as it looks sharper and you observe less risk of ruining it while serving.

Make the semolina pudding according to the recipe given here. Pour it over the biscuits, try to make an even surface, smooth it with a spoon if necessary. Let it cool off a little. Cook the jelly as instructed above. Pour the jelly over the pudding and make sure the semolina pudding isn’t too hot. Let it rest on the kitchen counter for a few hours, then keep it in the fridge for one night. Cover it with cling wrap to avoid absorption of any other smells from the fridge. Slice up and serve the next day. Garnish with fresh mint leaves.

The URI to TrackBack this entry is:

RSS feed for comments on this post.

2 CommentsLeave a comment

  1. Yazınızın fotoğrafları aşağıdaki linkte, sitenizin ismini yazdığınız bölüm kesilerek kullanılmış.

    • Cok tesekkur ederim Aysen Hanim, mesaj yazip kaldirtmaya calisayim hemen.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: