The basic version of this softly set pudding is prepared with only three ingredients: cream, sugar, and gelatin; vanilla is commonly added for flavor. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked.
Cream, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into individual molds, which are then kept in the freezer for two to three hours until the puddings have set.
For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit, fruit sauces, or caramel.
TIME
- Preparation time: 5 min
- Cooking time: 30 min
- Total time: 3 h 35 min
A staple of many Middle Eastern cuisines, mehalabiya is a dessert consisting of milk, sugar, and rice flour, typically flavored with either rose or orange blossom water. In the past, it also could have had shredded chicken as the ingredient, but today, only tavuk göğsü, a dessert from Turkey, is prepared in that way.
The preparation couldn't be simpler. First, the rice flour is dissolved in some milk, then the rest of the milk is brought to a boil, and the mixture of rice flour and milk is then stirred into the hot milk. At this point, the heat is set to low, and the mixture is constantly stirred until thickened, about 15-20 minutes.
TIME
- Preparation time: 5 min
- Cooking time: 15 min
- Total time: 2 h 20 min
MAIN INGREDIENTS
Halfway between porridge and pudding, Ukrainian kutia is a simple, nutritious dish served on festive occasions such as Christmas Eve, Orthodox New Year’s Eve, Epiphany and Easter. The recipe and its ingredients depend on the occasion, the region, and the family tradition.
Generally speaking, багата кутя (bahata kutia) or rich kutia is prepared on Christmas Eve and is made with wheat or barley, poppy seeds, honey, nuts and dried fruit, most commonly raisins; one of its main characteristics is that it must be lean.
TIME
- Preparation time: 45 min
- Cooking time: 1 h 30 min
- Total time: 2 h 15 min
MAIN INGREDIENTS
Traditionally prepared on Stir-up Sunday, the last Sunday before the start of the Advent season, Christmas pudding is a must serve on Christmas Day in most British households. The recipe is relatively straightforward; flour, breadcrumbs, suet, dried fruits, candied peels, sugar, spices, salt, and alcohol (mostly brandy, but rum and beer are also used) are mixed into a mass.
The mass is then pressed into a mold — in the past, the mass was wrapped in a cloth resulting in a cannonball shape — and steamed for several hours. The steamed pudding needs to be stored in a dark and cold place, wrapped in a cloth, to mature until Christmas Day, but can be served immediately.
TIME
- Preparation time: 30 min
- Cooking time: 4 h
- Total time: 4 h 30 min
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 4 Pudding Recipes” list until December 17, 2024, 6,604 ratings were recorded, of which 3,618 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.