Ice cream and chilled desserts
Chicken breast pudding is a dessert that dates back to Ottoman palace cuisine, made by slowly boiling milk and combining it with finely shredded chicken breast. Patience is key to getting the texture right; removing it from the heat too soon can keep the pudding from firming up.
Finely pull the cooked chicken breast apart by hand into thin strands, then set it aside.
Bring the milk to a boil in a wide saucepan. Gradually add the rice flour, starch, and sugar, stirring constantly. Cook for 15 minutes, until the mixture thickens.
Add the shredded chicken to the mixture and cook over low heat for 15 more minutes, stirring until it is thick enough to coat the back of a spoon.
Divide the dessert among bowls and sprinkle cinnamon on top. Chill for at least 2 hours before serving.
Scrape and stir the bottom of the pan continuously while bringing the milk to a boil; otherwise, it may scorch and give the dessert a burnt smell. Contains dairy.
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