With no eggs or cream, this light fruity dessert is based on Portocal Peltesi, a Turkish recipe I tasted in Istanbul. You can make it with any fruit juice –lemon, tangerine, grape, pomegranate etc. You can also use the fruit ‘cream’ as filling for a pre-baked tart shell. I like to serve it with cakes, as well as with Sweet Orange and Pistachio Couscous
Photo by Anastasios Mentis from my ‘Mediterranean Hot and Spicy’
Serves 6 (more…)
