Clotted Cream with Rose Jam

Yalanci Kaymak


Preparation info

  • Difficulty


  • Serves


Appears in


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.



  • 60 g ( oz/½ cup) cornflour (cornstarch)
  • 250 ml (9 fl oz/1 cup) full-cream (whole) milk (preferably high-fat such as Jersey or buffalo)
  • 500 ml (17 fl oz /2 cups) thickened (whipping) cream
  • 50 g ( oz) butter

Rose Jam

  • 50 pink rose petals
  • 500 g (1 lb 2 oz) sugar
  • 1 teaspoon citric acid powder
  • pide bread, to serve (to make your own)


First make the kaymak. Whisk the cornflour, milk and cream together to dissolve the starch. Transfer to a baking tray, preferably a stainless steel ¼ gastronorm tray (26.5 × 16.3 × 2 cm/10⅓ × 6½ × ¾ in). Place the tray over very low heat and whisk for 5 minutes—being careful not to let the mixture stick. Add the butter and continue to whisk for 15 minutes or until it thickens to a pudding consistency. Remove from the heat and leave to rest for 30 minutes, then transfer to the fridge.

To make the jam, first peel the petals from the pink roses. If using organic (non-sprayed) roses, wash under cold running water. If using commercial roses, blanche in boiling water for 15 seconds, soak in cold water in the fridge for 12 hours, and then strain and wash under cold running water. Discard any brown or spotty petals. Cut the white patch off the bottom of each petal and slice any large petals in half. Pat the petals dry with paper towel. Place a layer of petals in a bowl, sprinkle with sugar, add another layer and repeat the process until all the petals are coated with the sugar. Cover with plastic wrap and refrigerate overnight.

Pour 500 ml (17 fl oz/2 cups) of water into a heavy-based saucepan and add 1 tablespoon of sugar. Slowly bring to the boil, stirring frequently.

Add the sugared rose petals and simmer for 20 minutes, stirring occasionally. Add the citric acid and simmer for a further 10 minutes, scooping off any scum that forms on the surface. To test the thickness of the jam, scoop a spoonful onto a cold plate. It should form a gel. If it‘s still runny, simmer for a further 5 minutes or until it thickens.

Remove the jam from the heat and leave to cool to room temperature, then transfer to a jar with a tight-fitting lid* and set aside. (Do not put in the fridge.)

Spread 2 tablespoons of jam on a plate and top with a large dollop of kaymak. Serve with pide.