PREPARATION

Stir all of the pudding with three cups of cold milk and heat on medium until it boils. Break the ETİ Hoşbeş into small pieces in and layer with pudding in 4 bowls filling them completely. Cover the top with a thick layer of pudding and allow to cool, first to room temperature, before placing in the refrigerator. Serve with one ETİ Hoşbeş and sprinkle with hazelnut pieces.