Jewelled Puddings of Istanbul

Jewell covered puddings fill display windows all over Istanbul. We were beguiled. And we did not manage to try them. If I had not taken pictures, I would think I am exaggerating them in my memory.

Unabashedly, unpretentiously pretty, they have the straight-forward simplicity of a dessert from  the 1950's

I have looked for recipes for these with no success, and in the meantime I found an incredible variety of Turkish puddings/creams. 

Until I learn otherwise, I imagine they are thought too simple to provide a recipe for- just a cream topped with a simmering, decorated jell. I would love to know more to make them properly, and will keep searching and experimenting. In the meantime, we tried our best, and loved the result inspired by the photograph.

The first batch we tried- chocolate with strawberry- was nice- but no nicer than pudding with jello. It needed more delicacy. The next batch we went with a white cream to show off the sparkle, and a jell with a much lighter set.

First prepare the fruit or nuts. We used sanguini here. You ant them to be ready so you can place them on the pudding before it forms a skin. If you lay them on top of the skin, they will float of the jell layer and the dessert will not have the jewel-like shimmer.

If it is something very juicy, like oranges, put them in a strainer.

Cream:

1 l/ 4 C milk

100 ml heavy cream

150 g/ 3/4 C sugar

60 g/ 1/2 C corn starch

a vanilla bean or some vanilla extract

a few drops of almond flavor

Simmer 3/4 of the milk, the cream, and the sugar over medium heat. Blend the cornstarch into the remaining cold milk, and when the milk and cream mixture is just before boiling, pour in the cornstarch mixture, whisking smoothly the whole time to avoid lumps. It will thicken nearly at once, but let it boil gently for a minute or two longer.

Arrange such glasses and clear bowls you have to show it off (it makes 6 - 8 good servings), and divide the cream among them, being careful not to get any on the sides and rims by using a ladle or even a wide-mouthed funnel. Arrange the fruit on top right away, and let it cool.

The Jell:

1 package commercial flavored gelatin in a color that suits your dessert

250 ml/ 1 C boiling water

500 ml/ 2 C fresh juice 

This is a much softer set- the package instructions call for just 500 ml of water. We used pineapple so the color of the sanguini would stand out. Now just pour the jell over the creams and carefully put in the refrigerator to set.

These are as much fun to sink a spoon into as a creme brulee, and the texture is wonderful- delicate jell, silky rich cream. Fancy and pretty and a like a grown up children's dessert.

If anyone knows the real recipe for these, I will be very grateful. This is just an affectionate interpretation, inspired by the beautiful window of a patisserie in Istanbul.