In our country, semolina, as a rule, is associated with porridge, the opinion of which many have negatively memorized since kindergarten. At the same time, treating themselves to sweets in Turkey, almost none of them even suspects that most of them are made from the same unloved semolina. With all their diversity, but seeing the phrase "semolina dessert", I do not know why, I instantly recall the Turkish dessert Yanık Şeker (Yanyk Sheker), which in Russian means burnt sugar. He will be discussed in this recipe.
Dessert "Yanyk Sheker" is prepared from ingredients available to all and is not at all troublesome. It turns out to be light, refreshing, with a delicate pleasant lemon taste, not cloying (but this is the only distinguishing feature from the original, since the Turks have insanely sweet desserts). The dessert will be especially relevant on hot summer days, because some tasters associate it with ice cream.
Ingredients:
- Semolina - 200 g
- Chicken egg - 3 pcs.
- Sugar - 300 g
- Milk - 1000 ml
- Lemon - 2 pcs.
- Pistachios - 100 g
Prepare the ingredients necessary for preparing the dessert. It is better to take semolina finely ground, so that grains are not felt at all.
Pistachios are suitable fried with the addition of salt, especially since only such pistachios are available in our region. With their salty taste, they add a piquant zest to the dessert. In general, you can take any nuts to your taste, peanuts are also suitable, you just need to fry a little for more flavoring.
Rinse the lemons thoroughly. Remove the thin zest from them with a vegetable peeler, grater or knife, without touching the white part, otherwise bitterness will be felt. Squeeze the juice from one lemon into another container, while removing the seeds.
Granulated sugar (6 tbsp. l. set aside for syrup preparation) and mix the chicken eggs with a whisk into a homogeneous mass. To get a completely Turkish dessert, the amount of sugar can be increased if desired up to two glasses (faceted from the USSR).
Pour in the semolina and mix thoroughly again. Pour in cold milk and, stirring, bring to a homogeneous consistency.
Pour the resulting dough into a heat-resistant dish for cooking on the stove. While stirring constantly, bring to a boil.
Add the zest and continue cooking until the consistency of thick porridge. At the same time, until the end of the process, stir all the time, otherwise the mass will begin to burn to the bottom and form lumps.
When the porridge is ready, remove from the stove and cover with a lid so that it does not cool down. It is very convenient in this regard to use a multicooker, as it retains heat much longer.
In another small heat-resistant container, mix the set aside sugar (6 tbsp. l.) and prepared juice from one lemon. Cook until dark in color and a characteristic burnt smell (hence the name of the dessert).
For further cooking, it is better to use a silicone mold. Pour burnt sugar into it, distribute it evenly over the entire surface of the bottom, going onto the walls. Do not lubricate the form (for reference: diameter - 20 cm, height - 7 cm) before applying the syrup.
Put still hot semolina porridge on sugar, distribute it evenly over the entire form. Cover the surface of the dessert with food film to prevent airing.
Send it to the freezer for 1 hour, having previously cooled it at room temperature so as not to damage the equipment. It is very convenient if there is a frosty balcony or a canopy, then a camera is not needed.
After the allotted hour, turn the chilled dessert onto a serving dish, having previously covered the form with the contents. Cut into portions and sprinkle with chopped nuts.
For more similarity to ice cream, keep in the freezer for 6-8 hours, and put it in the refrigerator an hour before serving.
Afiyet olsun! Bon appetit and may it be delicious!
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