Blancmange with rose water and almond

July 10th, 2012 § 1 comment § permalink

Blancmange is a kind of pudding, traditionally with almonds in it. 

The traditional blancmange is usually served in shapes.

It is believed to come from Middle East to Europe.

A perfect summer breeze to the palates! 

  • 2 1/3 cup milk
  • 4 T cornstarch
  • 3 T sugar
  • 1 lemon zest (grated)
  • 50 gr almonds (crushed)
  • 3 T rose water
  • In a bowl combine cornstarch, milk and sugar.

    Simmer and stir occasionally. Add lemon zest and crushed almonds until the mixture thickens.

    When the mixture begins to smooth, remove from heat. Stir in rose water.

    Pour the mixture into rose shaped moulds.

    Refrigerate for 4-5 hours.

    Before serving freeze for 10 minutes and turn it out into the serving plate.

    Scatter with dried rose petals.

    Last year:  water pudding with rose water

    Ice cream with cardamom, rose water and gum mastic

    June 16th, 2012 § Comments Off on Ice cream with cardamom, rose water and gum mastic § permalink

    A typical Aegean ice cream with gum mastic from Chios island. In addition, the cardamom gives an intensely aromatic taste, like mint flavour to this ice cream.

  • 2 cup milk
  • 1 cup (250 ml) double cream
  • 120 gr caster sugar
  • 1 t gum mastic crystals (crushed)
  • 3 T rose water
  • 8 whole green cardamoms (crushed)
  • dried rose petals
  • Pestle the cardamoms in a mortar. Take out the pods and press the seeds to a fine powder.

    Crush the Chios gum mastic crystals and set aside.

    Put the milk and double cream into a large, heavy bottom saucepan. Add cardamom powder. Bring to boil by stirring it constantly until the mixture turns thick. Add crushed gum mastic and leave it to cool.

    Place rose water and sugar in a saucepan and make a thin syrup. Combine the syrup with creamy mixture and beat well.

    Spoon it into an air tight container and let it cool in  the freezer. After 2 hours, take it out of the freezer and beat it with a mixer until smooth to prevent crystallisation.

    If you have an ice cream machine, simply churn in until thick enough.

    Before serving you can garnish with dried rose petals for an extra flavour.

    Sweetish Almond biscuits

    March 19th, 2010 § Comments Off on Sweetish Almond biscuits § permalink

    An other native Mediterranean nut is almond. It is a rich source of vitamin E and 20% of the almond nut is protein. There are many types of almonds but especially Nurlu from the Datça peninsula (Muğla province of Turkey) are considered as the best in natural taste in Turkey. During May-August period, the street peddlers sell delicate fresh baby almonds from Datça (also called milk) with iced rocks throughout Aegean coast as well as big cities in Turkey. 

    • 1 egg
    • 100 gr caster sugar
    • 1 t.baking powder
    • 200 gr Datça almonds (chopped) -or use a high quality almonds
    • 1 t. rose water (be sure to be distilled from 100% from rose petals)
    • 4 T caster sugar for coating

    Mix thoroughly egg, sugar, baking powder. Add chopped almonds and rose water. Make a dough and form as small balls. Coat the balls with caster sugar. Put them on a greased baking sheet and bake at 180° C for 15 minutes until they become golden.

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