Starlit Delight: A Celestial Turkish Dessert

Allergens

Eggs, Dairy (Milk and Cream)

Ingredients

• 1 cup rice flour (gluten
• free)
• 3/4 cup sugar
• 2 cups whole milk
• 1/2 cup heavy cream
• 3 eggs, separated
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter
• 1/4 cup chopped pistachios, toasted
• 1/4 cup honey
• 1 teaspoon rosewater

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9 inch round cake pan and dust with rice flour, knocking out excess.
2. In a large bowl, whisk together rice flour, sugar, cinnamon, nutmeg, and salt. Set aside.
3. In a separate bowl, combine milk, heavy cream, and vanilla extract. Whisk in egg yolks until well blended. Gradually pour the wet mixture into the dry ingredients, stirring constantly to avoid lumps.
4. Melt butter in a small saucepan over low heat. Remove from heat and let cool slightly.
5. In another bowl, beat egg whites until stiff peaks form. Fold one third of the beaten egg whites into the rice pudding mixture to lighten it, then gently fold in the remaining egg whites. Slowly pour in the cooled butter, stirring continuously.
6. Pour the batter into the prepared cake pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
7. In a small saucepan, combine honey and rosewater. Heat gently until the honey is liquefied.
8. Once the cake has cooled, drizzle the honey mixture over the top and sprinkle with toasted pistachios. Serve immediately, each slice revealing its own celestial secrets.

Chef’s Insight

The delicate balance of flavors in this dish is a testament to the rich history of Turkish cuisine, where sweet meets savory in every bite.

Notes

The use of honey instead of traditional sugar gives this dessert a unique, complex sweetness that complements the rich flavors of cinnamon and nutmeg.