Since the traditional zgougou powder is hard to find in Turkey, this version uses ground pine nuts instead, giving a close, velvety, nutty result. This Tunisian dessert, traditionally made for Mouled, is served in individual cups topped with cream and nuts.
Lightly toast the pine nuts in a dry pan, then blend into a fine powder.
Bring the pine nut powder to a boil with the water in a pot, add the sugar and the cornstarch mixed with a little water, and cook for 35 minutes, stirring constantly, until it reaches a thick pudding consistency.
Divide the hot pudding among small serving cups.
Chill the cups in the fridge for at least 4 hours (240 minutes) until fully set, then top with whipped cream and chopped almonds, pistachios and raisins before serving.
Keep stirring constantly with a wooden spoon while it simmers so it doesn't catch on the bottom. Pour the pudding into cups while still hot; once it cools it won't pour smoothly. Allergens: contains tree nuts (pine nuts, almonds, pistachios) and dairy (cream).
Toasting the pine nuts lightly in a dry pan before grinding noticeably deepens their flavour.
Admin DadaGastro · verified in test kitchenTarifte yazan 4 saat yerine 2 saat bekletip misafirlere servis ettim, ortası hâlâ akışkandı ve kaşıkla alırken tamamen dağıldı. Bir sonraki denememde soğutucuda tam süresini bekleyip erkenden açmayacağım.
4 saatlik bekleme nişastanın tam olarak bağlanması için gerekli, erken açtığınızda merkez akışkan kalır. Kaselerin kalınlığına göre bazen biraz daha uzun sürebilir, kenarları sıkılaşana kadar beklemenizi öneririm.
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