Milk & Almond Pudding
- 1 litre full fat milk
- 1 pack Jasmine Blossom
- 75g ground rice flour
- 100g ground almonds
- Chopped pistachios, & Jasmine Blossom & Atsina Cress to finish
Turkish Keskul (Milk & Almond Pudding)
Turkish Keskul (Milk & Almond Pudding)
60 min
Another beautiful Koppert Cress based recipe from Hulya Erdal
Ingredients
Atsina Sugar
- 1 punnet Atsina Cress, dehydrated
- 100g caster sugar
Method
Atsina Sugar
• Make the Atsina Sugar: Dehydrate the Atsina Cress in a dehydrator and then once dried, grind down with the sugar. Place in an airtight container until needed.
Milk & Almond Pudding
• Pour the cold milk in a pan and leave to infuse for an hour with the Jasmine Blossom before bringing to the boil. Remove from the heat, allow to cool slightly and infuse for a few minutes while you prepare your other ingredients.
• In a bowl, mix together the ground rice with a little water to make a paste. Strain the milk then pour over a little hot milk and beat then add the rest of the hot milk, mixing well and pour back in the pan.
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