Ice cream and chilled desserts
This dessert is a starch-free clotted cream sweetened with erythritol instead of conventional sweeteners. Bringing the milk to a boil in a pressure cooker, then patiently forming layer after layer of kaymak in a shallow tray, takes care; if stirred too soon, the layers will not form again. With no grains or thickener, it is suitable as a late-night dessert for people following a ketogenic diet.
Bring the milk and cream to a boil in a pressure cooker with the lid open. Then simmer uncovered for another 15 minutes.
Pour the hot milk into a shallow, wide tray. Leave it undisturbed at room temperature until a thick skin forms on the surface.
Refrigerate the tray for at least 6 hours, preferably overnight, until the kaymak firms into layers.
Carefully cut the kaymak into rectangles and transfer them to a plate. Sprinkle with erythritol and vanilla, then serve.
Never stir the milk as it forms kaymak. Disturbing the delicate skin on the surface will prevent the layers from forming again. Allergen: contains milk and dairy products.
İlk denememde tepsiyi soğumadan buzdolabına koydum ve zar tabakası dağıldı, ikinci seferde oda sıcaklığında tam 2 saat bekletince kaymak çok daha düzgün katmanlar hâlinde oluştu.
6 saat yerine tam bir gece bekletince katmanlar inanılmaz belirginleşti, bıçakla kestiğimde her katman ayrı ayrı görünüyordu.
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