Turkish Kysil
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Turkish kysil (a sweetened gel-like dessert traditional to Central and Eastern European cuisine, typically made with starch or gelatin) is a variety of milk pudding popular in Muslim countries, where it is known as "Muhallebi." This name was coined by the Arab general Al-Muhallab Ibn Abi Sufra. The recipe for this dessert was found in an ancient Islamic cookbook from Andalusia, which notes that it was prepared as early as the 7th century, as well as in the world's oldest Arab cookbook, the "Kitab al-Habikh."
There are many variations of this pudding. Traditionally, it is flavored with rose water or orange blossom water and sprinkled with pistachios, almonds, or walnuts. Cream is often used instead of milk, which changes its texture and results in a very smooth, silky dessert. Before serving, it was drizzled with syrup.
Serves 4:
Ingredients
- 400 ml heavy cream (33%)
- 15 g instant gelatin
- 350 g raspberry or apricot jam
Preparation
- Soak the gelatin in 50 ml of cold water for 10 minutes.
- Heat the jam until hot (without bringing it to a boil), add the gelatin, and stir to combine.
- Press through a sieve. Set aside to cool slightly.
- Whip the cream, add the sieved fruit purée, and fold in gently.
- Spoon the finished mousse into serving cups and refrigerate.
