Ceviz Tatlı Çorbası (核桃糊)

Malzemeler

• 1200g raw walnuts, soaked overnight
• 230g raw almonds, soaked overnight
• 360g glutinous rice (soaked 2 hours)
• 4800ml whole milk (or water for a lighter version)
• 580g rock sugar (adjust to taste)
• 61 tsp sesame oil
• 7Wolfberries / goji berries (for garnish)
• 8Toasted walnut halves (for garnish)

Talimatlar

1. 1Drain the soaked walnuts and almonds. Blanch in boiling water for 1 minute, then remove the skins by rubbing gently.
2. 2Drain the soaked glutinous rice. Combine walnuts, almonds, and glutinous rice in a blender.
3. 3Add 400ml of the milk and blend on high speed for 2–3 minutes until very smooth. Pass through a fine-mesh sieve for an extra-silky result.
4. 4Pour the blended mixture into a saucepan. Add the remaining 400ml milk and the rock sugar.
5. 5Bring to a gentle simmer over medium-low heat, stirring constantly to prevent sticking. Cook for 12–15 minutes until the soup thickens to a creamy, velvety consistency.
6. 6Add the sesame oil and stir through.
7. 7Serve hot in small bowls or cups. Garnish with a few goji berries and a toasted walnut half. For a fine-dining touch, serve in a delicate porcelain bowl with gold leaf.