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.

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Irmik Tatlisi – Semolina Pudding

I’ve always been a dairy fan. I can’t go one day without milk, yogurt or cheese. My dear hubs is lactose intolerant, so making milk desserts all the time is a bit unfair. Besides, I’ve come to notice that I can still survive with less dairy intake. I can’t really say I have a sweet tooth, so spending a lot of time in the kitchen for making desserts is not my cup of tea. This one’s different though, milk calms down the taste of sugar a bit and it makes a wonderful light dessert. There are other ways as well of using semolina as a dessert ingredient in Turkish cuisine. It goes into savory recipes and even meat dishes as well.

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