This dessert is a starch-free milk cream made by sweetening kaymak, Turkey's clotted cream, with erythritol instead of the usual molasses or honey, and letting it set in layers. Boiling the milk quickly in a pressure cooker and then patiently building up the clotted layers in a shallow tray takes real skill; stir it too soon and the layers never form. With no flour or rice or any other starch involved, it's a suitable late-night treat for anyone eating ketogenic.
Bring the milk and cream to the boil in the pressure cooker with the lid off, then simmer uncovered over low heat for another 15 minutes.
Pour the boiled milk into a shallow, wide tray and let it sit undisturbed at room temperature until a thick film forms on the surface.
Chill the tray in the fridge for at least 6 hours, ideally overnight, letting the kaymak firm up in layers.
Carefully cut the kaymak into rectangular pieces, transfer to a plate and serve sprinkled with the erythritol and vanilla.
Never stir the milk while it's clotting; disturb the thin film on the surface and the layers won't reform. Allergens: contains milk and dairy.
Chilling the kaymak in the fridge overnight makes the layers even more distinct; cutting into it too soon flattens the texture.
Admin DadaGastro · verified in test kitchenİlk 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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