Clotted Cream with Rose Jam

Yalanci Kaymak

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

The Turkish name for this dish translates as ‘Liar’s kaymak ’, because our recipe will not end up tasting the same as the kaymak that has been served for 100 years in my favourite breakfast café in Istanbul—Pando in Beşiktaş markets. There the kaymak is made with water buffalo milk that has been slowly simmered until it’s thick and luscious.

In this recipe, I’ve included cornflour as a thickener, on the assumption that you will be using pasteurised milk. If you have access to creamy unpasteurised milk, lucky you, because you can eliminate the cornflour and come closer to the Pando experience.

Ingredients

    Method