This dessert is made by softening dried rusk slices with syrup and layering them with clotted cream; it never goes in the oven. Unlike Turkish bread pudding, it uses ready-made dried rusks rather than bread dried at home, and the tray is assembled without baking. Pour the syrup on hot: cold syrup will not soak into the dry rusks, leaving their centers hard.
Etimek Tatlısı (Turkish Rusk Dessert with Clotted Cream and Syrup)
This dessert is made by softening dried rusk slices with syrup and layering them with clotted cream; it never goes in the oven. Unlike Turkish bread pudding, it uses ready-made dried rusks rather than bread dried at home, and the tray is assembled without baking. Pour the syrup on hot: cold syrup will not soak into the dry rusks, leaving their centers hard. dadagastro.com
12 slice 25 min + 20 min Very Easy
Step by Step
How to make it?
1
Make the syrup and keep it hot
15 min
Bring the sugar and water to a boil, then simmer over low heat for 10 minutes. Add the lemon juice just before removing the syrup from the heat. This syrup should be thinner than traditional baklava syrup because the dried bread will absorb most of the liquid. Keep it hot near the stove.
2
Arrange the rusks in the pan
5 min
Arrange the rusk slices in a single layer in a wide pan, leaving no gaps. Fill any spaces around the edges with broken pieces; otherwise, the syrup will pool in the empty spots.
3
Pour on the syrup
8 min
Ladle the hot syrup evenly over the slices, waiting 20 seconds after each ladleful to let it absorb. Lift a slice at the edge and check underneath; the bottom should be wet too. Stop when syrup begins to pool on the surface, then let the pan cool slightly.
4
Spread the clotted cream
8 min
Use the back of a spoon to spread the clotted cream in an even layer over the slightly cooled tray, all the way to the edges. Do not spread it while the tray is hot; the cream will melt and mix into the syrup. Smooth the surface and refrigerate.
5
Garnish and cut
3 min
Sprinkle the chopped pistachios over the chilled tray and cut it into squares with a sharp knife. Wipe the knife with a damp cloth after each cut; clotted cream sticking to the blade will smear the cut edges.
Reminder
Let the assembled tray rest in the refrigerator for at least 2 hours; this chilling time is not included in the recipe time. If you cut it too soon, the syrup will not have soaked through to the center and the slices may split.
Nutritional Values · 1 serving
Values are estimates
406 kcalCalories
4 gProtein
57 gCarbohydrate
18 gFat
1 gFiber
38 gSugar
180 mgSodium
10 gSaturated Fat
Protein 4% Carbohydrate 56% Fat 40%
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Şerbeti sıcak tutma uyarısı doğru. Ilıyan şerbet etimeği yumuşatmıyor ve orta kısım kuru kalıyor. Etimeği dizerken aralık bırakmayın, boşluklardan şerbet dibe kaçıp alt tabakayı fazla ıslatıyor.
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