Dish
Supangle
Chocolate and hazelnut pudding
Supangle is made by heating milk and sugar in a saucepan until it comes to a boil. Cocoa powder and cornstarch are then added to the mixture and cooked until it thickens. The mixture is then poured into individual serving dishes and chilled in the refrigerator until set. Supangle is usually garnished with chopped hazelnuts or pistachios before serving.
Origins and history
Supangle originated in Turkey and has been a popular dessert for centuries. It is often served during special occasions such as weddings and religious festivals.
Dietary considerations
Supangle is not suitable for people with nut allergies or lactose intolerance.
Variations
There are many variations of Supangle, some recipes call for the addition of cinnamon or vanilla extract for flavor. Some recipes also call for the use of dark chocolate instead of cocoa powder.
Presentation and garnishing
Supangle can be garnished with chopped hazelnuts or pistachios on top.
Tips & Tricks
To make Supangle extra chocolatey, try using dark chocolate instead of cocoa powder.
Side-dishes
Supangle can be served with a side of fresh fruit or a dollop of whipped cream on top.
Drink pairings
Supangle pairs well with a cup of hot tea or coffee.
Delicious Supangle recipes
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