Raspberry Strawberry Cupcake Güllaç

Hello Dear Friends,

I wanted the first recipe of this week to be Güllaç, which we love so much with its lightness and flavor. Its yufka is prepared with only starch and water. When mixed with milk and some sugar, it becomes one of the lightest desserts in the world.

Like almost any milk dessert, it pairs perfectly with fruits, especially red slightly sour fruits. In the classical presentation, pomegranate is definitely added. Since it is difficult to find pomegranates in summer, you can choose different fruits. When I prepare it with fresh raspberries rather than frozen, I can't get enough of its flavor.

Its name is Güllaç, that is, “Güllü Meat”, but I have not liked the rose water that has been added to it since my childhood. For this reason, I neither eat outside nor add rose water to it.

I would recommend you to prepare your gullac like this.

Love…

Ingredients for Raspberry Strawberry Cupcake Güllaç Recipe

• 5 rosemary leaves
• Half a liter of milk + half a glass of water
• 100 gr granulated sugar
• 1,5 cup of raspberries
• ½ cup diced strawberries (cut into cubes)
• 1-2 teaspoons of rose water (optional)
• 1 teaspoon vanilla flavor (optional)

For decoration:

• Currant
• Filet Almond
• Net or powdered Pistachio

How to Make Raspberry Strawberry Cupcake Güllaç Recipe?

1. Place the milk and sugar in a medium saucepan. Heat, stirring, until it reaches boiling point. If you are going to use it, add vanilla flavor and rose water and remove from the stove.
2. Cut the rosemary leaves in half. Put the first piece in a medium-sized boron and wet it with a little milk.
3. Follow the same procedure for each layer, sprinkle the fruits every 2-3 layers. Repeat the process until all the fruit and leaves are gone.
4. After placing the last leaf, sprinkle the remaining milk on it and put it in the refrigerator to rest and absorb.
5. Roast the almonds you will use for serving in a pan.
6. Portion the Güllaç in the size of the cup you will use with the help of a circular mold.
7. Serve cold with garnish.