- 100 grams of melted butter
- 2 pack oat biscuits (powdered)
- 3 tablespoon rice nuts
For the Base:
- 1 cup semolina
- 1 cup of powdered sugar
- 1 liter milk
- 1 packet of vanillin
- 1 cup of coconut
Irmak For Sweet:
- 4 tablespoon powder pistachio
- 8 pieces of raspberries
For the above:
How is it prepared?
Knead in a bowl of melted butter, grilled oat biscuits and rice nuts.
Add a biscuit base with a greased handcuffed cake cake and press it with the help of a glass and tighten the base thoroughly.
Keep the base in the fridge for 1 hour.
Combine a tanned semolina, milk and powdered sugar and cook until thickened by stirring.
Add sweetened vanillin and coconut to the darkened sweet semolina and take it out of the quarry after boiling a cargo.
On the biscuit floor waiting in the fridge, add the sweetened semolina to the room temperature and straighten it with a spatula.
Leave to cool in the refrigerator for 3 hours.
Once you have removed the handcuffs of the frozen and cooled dessert in the fridge, slice it into 8 slices.
Serve after each slice garnish with powdered pistachios and raspberries.