Turkish Keskul (Milk & Almond Pudding), The Staff Canteen

Source: The Staff Canteen

Another beautiful Koppert Cress based recipe from Hulya Erdal.


Milk & Almond Pudding 

  • 1 litre full fat milk
  • 1 pack Jasmine Blossom
  • 75g ground rice flour
  • 100g ground almonds
  • Chopped pistachios, & Jasmine Blossom & Atsina® Cress to finish

Atsina Sugar 

  • 1 punnet Atsina Cress, dehydrated
  • 100g caster sugar

Atsina Sugar 

  • Make the Atsina Sugar: Dehydrate the Atsina® Cress in a dehydrator and then once dried, grind down with the sugar. Place in an airtight container until needed.

Milk & Almond Pudding

  • Pour the cold milk in a pan and leave to infuse for an hour with the Jasmine Blossom before bringing to the boil. Remove from the heat, allow to cool slightly and infuse for a few minutes while you prepare your other ingredients.
  • In a bowl, mix together the ground rice with a little water to make a paste. Strain the milk then pour over a little hot milk and beat then add the rest of the hot milk, mixing well and pour back in the pan.

Source: https://www.thestaffcanteen.com/chefs-recipes/turkish-keskul-milk-almond-pudding-1573383534#/

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