Walnut and Gooseberry Muffins
10 servings
45 minutes
Walnut and gooseberry muffins are an exquisite dessert of Turkish cuisine, combining the crunchy texture of nuts with the delicate tartness of gooseberries. This dessert, rooted in Eastern baking traditions, surprises with its richness of flavors and harmony of ingredients. The fluffy dough is made with butter and eggs, while the aromatic cream based on sour cream adds special softness. Caramelized sugar and white wine enhance the fruity notes, making each bite truly delightful. Lightly toasted nuts add depth of flavor, while caramelized gooseberries provide a tangy touch. These muffins are perfect for a cozy tea time or festive gathering, offering enjoyment and refined gastronomic pleasure.
1
Melt the butter, mix it with 250 ml of water, add a pinch of salt, and bring to a boil.
- Butter: 70 g
- Salt: to taste
2
Add flour and mix. Cook, stirring, until the mixture starts to settle on the bottom and walls of the pot in a thin layer. Remove from heat and cool. Beat in the eggs one by one into the cooled mixture.
- Wheat flour: 150 g
- Chicken egg: 4 pieces
3
Preheat the oven to 220 degrees.
4
Place the batter in greased muffin molds and bake for 25 minutes.
5
Caramelize sugar on low heat, add juice, wine, and bring to a boil. Add vanillin and 250 grams of gooseberries; cook for 15 minutes. Then remove from heat, add starch, and cool.
- Sugar: 50 g
- Orange juice: 150 ml
- White wine: 100 ml
- Vanillin: to taste
- Gooseberry: 700 g
- Starch: 2 teaspoons
6
Whip the sour cream with 2 teaspoons of powdered sugar and vanillin. Mix the remaining part of the gooseberries with the caramel mixture.
- Sour cream: 400 g
- Icing sugar: 4 teaspoons
- Vanillin: to taste
- Gooseberry: 700 g
7
Roast the nuts in a dry pan and chop them.
- Walnuts: 30 g
8
Fill the baskets with gooseberry filling to 2/3. Top with sour cream and sprinkle with nuts.
- Gooseberry: 700 g
- Sour cream: 400 g
- Walnuts: 30 g
