Visneli Ekmek Tatlisi Recipe

Cook compote

Combine cherries, sugar and water in a medium saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer uncovered for 8–12 minutes until cherries are softened and liquid slightly reduced.

Finish

Add lemon juice and vanilla, stir, then remove from heat. Taste and adjust sugar if needed. Allow compote to cool to room temperature, then chill in the refrigerator at least 1 hour before plating so flavors meld.

Prepare custard base

In a medium bowl whisk together egg yolks, cornstarch and sugar until smooth and pale. In a saucepan warm the milk and heavy cream over medium heat until just simmering (do not boil).

Temper

Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly to temper. Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Thicken

Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon (5–7 minutes). Do not let it boil vigorously.

Finish

Remove from heat, stir in crushed anise or anise extract and butter until combined. If desired, pass through a fine sieve for a silken texture. Cool slightly, then cover surface with plastic wrap to prevent skin and refrigerate until cold (at least 2 hours). Stir in powdered sugar just before assembling if you want a touch more sweetness.

Make custard base

In a bowl whisk egg yolks with half the sugar until pale. In a saucepan warm milk and cream with the remaining sugar until hot but not boiling.

Temper

Slowly pour about one-third of the hot milk into the yolks while whisking. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (6–8 minutes). Do not boil.

Finish and chill

Remove from heat and whisk in ground mahlab and vanilla. Strain if desired, then cool to room temperature. Cover and refrigerate until very cold (at least 4 hours or overnight).

Churn

Churn in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a container and freeze at least 2 hours to firm. If you do not have an ice cream maker, freeze in a shallow container, stirring vigorously every 30 minutes until smooth and frozen.

Prepare bread

Tear or cube the stale bread pieces and place in a bowl. Pour the 120 ml milk over the bread, pressing with a spoon so the milk is absorbed. Let sit 5–10 minutes until softened but not mushy.

Toast and finish base

Heat the butter in a skillet over medium heat. Add the soaked bread and spread into an even layer. Sprinkle the 20 g sugar evenly over the bread (optional) and cook, stirring occasionally, until bread is golden and slightly caramelized, about 6–8 minutes. Remove from heat and let cool slightly. For a drier base, spread on a tray and bake at 170°C (340°F) for 8–10 minutes until crisp.

Plate

Divide the toasted bread base among 6 dessert plates (about 35–40 g bread base per serving).

Layer anise cream

Spoon or pipe about 2–3 tablespoons (approx. 40–50 g) of chilled anise cream onto each bread base, creating a small mound or quenelle.

Add compote

Top the anise cream with 2–3 tablespoons of sour cherry compote (roughly 40–50 g), allowing some syrup to drizzle over the bread.

Top with ice cream

Place a small scoop (about 60 g) of mahleb ice cream beside or on top of the compote.

Garnish and serve

Sprinkle toasted chopped pistachios or almonds over the dish, add a mint leaf, and serve immediately so the ice cream remains cold.