This Trabzon-style pudding folds cherry laurel puree into a milky base for a fruity Black Sea dessert.
12 min prep 10 min cook 45 min rest
Keeps the screen on · step-by-step guide · built-in timer
Pit the cherry laurel berries and puree them.
For the base, whisk the milk, starch, and sugar while cold.
Cook the milk base for 8 minutes until thick enough for the fruit.
Stir in the berry puree off the heat so the color does not dull.
Divide into bowls and chill for 45 minutes.
💡 Tip: Straining the cherry laurel puree keeps skin pieces out of the pudding.
🍽️ Serving suggestion: Serve cold with the berries visible on the white surface.
~214
kcal calories
4
g protein
31
g carbs
8
g fat
20.5g
Sugar
0.1g
Fiber
65.4mg
Sodium
2.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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