Milk jelly and figs

A light, sophisticated Turkish dessert.

Serves 6

5-6 leaves (15g) gelatine

500ml whole milk

50g icing sugar

1 tbsp rosewater

6 ripe figs

Honey (optional)

1 Line a small, shallow baking tray (around 18 x 25cm) with clingfilm.

2 Soak the gelatine in cold water for 5 minutes, until softened. In a small saucepan, heat the milk until it’s steaming, then turn the heat off. Whisk the gelatine leaves into the milk one by one, then the icing sugar, then the rosewater and leave to cool. Pour into the prepared tray and refrigerate overnight or until it has set.

3 Turn out on to a chopping board or plate, peel off the clingfilm, cut it carefully into small diamonds and serve with quartered figs, Turkey’s national fruit. You could also squiggle honey over the top if you want.



Around the World in 120 recipes by Allegra McEvedy is due to be published by Conran Octopus in June