Sütlü irmik tatlısı with raspberries – milky semolina dessert Recipe
Sütlü irmik tatlısı is a delicate, milky semolina dessert that in Turkey is often served after lunch instead of heavy cakes. Its texture is somewhere between a pudding and a no-bake cheesecake and it pairs wonderfully with fruit. In this version we add raspberries, which bring a pleasant tangy note.
This dessert combines the comforting creaminess of a milk pudding with the lightness of a no-bake cheesecake, and the tangy raspberry sauce perfectly balances its sweetness. It’s simple to make, uses basic pantry ingredients and can easily be adapted with different fruits and flavours.
Chef's tips
Stir the semolina constantly while adding it to the milk to avoid lumps and keep the heat low once it thickens so it doesn’t catch on the bottom. Lightly rinsing the dish with cold water really helps when unmolding, especially if you want neat squares for serving. If the raspberry sauce seems too thick after cooling, loosen it with a spoonful of water before serving.
How to serve
Serve the dessert well chilled, cut into small squares with a generous spoonful of raspberry sauce and a sprinkle of coconut. For a more festive version, layer the semolina cream and raspberry sauce in glasses, then top with fresh berries and a few chopped pistachios or almonds.
Ingredients
- milk - 1000 ml
- semolina - 120 g
- sugar - 120 g
- butter - 30 g
- vanilla - 5 ml
- raspberries - 150 g
- water - 30 ml
- powdered sugar - 20 g
- desiccated coconut - 20 g
Preparation
- In a heavy-bottomed pot, mix the milk with the sugar. Place over medium heat and warm, stirring, until the sugar dissolves and the milk is hot but not yet boiling.
- Slowly pour the semolina into the milk in a thin stream, whisking vigorously all the time so that no lumps form.
- Cook over low heat for 8–10 minutes, stirring frequently, until the mixture thickens noticeably and starts to bubble like a thick pudding. Towards the end of cooking, add the butter and vanilla and stir until combined.
- Rinse a rectangular dish (about 20×25 cm) or small bowls with cold water and do not dry them – this will make it easier to unmold the dessert. Pour in the hot semolina mixture and smooth the top with a spoon.
- Leave to cool to room temperature, then place in the fridge for at least 2 hours, until the dessert is completely set.
- Transfer the raspberries (if frozen, thaw them first) to a small saucepan, add the water and powdered sugar. Heat for 3–5 minutes over low heat, until the fruit breaks down and a light sauce forms. Set aside to cool.
- Cut the set dessert into squares or unmold it from the bowls, gently running a knife around the edges. Spoon some raspberry sauce over each piece and sprinkle with desiccated coconut.
- Serve well chilled. If you like, you can additionally decorate with fresh raspberries.
Storage
Deser przechowuj w lodówce, przykryty folią spożywczą, żeby nie chłonął zapachów. Najlepiej polać go sosem malinowym tuż przed podaniem, wtedy wierzch nie rozmięknie.
