Rich cream - kaymaki
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Rich cream - kaymaki
  Greek    Creams  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18049. Report a problem with this recipe.
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      Title: Rich cream - kaymaki
 Categories: Greek
      Yield: 1 servings
      1 qt Heavy cream
  Thick rich eastern Mediterranean "kaymaki" (literally, "frothy
  cream") is unique, but two more readily available products have a
  similar flavor and texture.  Imported English clotted (Devon) cream
  and Italian mascarpone cheese both make good substitutes, or you cna
  make your own.  Make this when you plan to be in the kitchen for a
  couple of hours - for an even smooth texture and a thick crust you
  need to stir the hot cream at regular intervals.  Be sure to use
  meticulously clean utensils and keep the cooking heat very low (or
  use a heat diffuser mat).  Kaymaki should be made at least 18 hours
  before you need it; it can be stored for up to a week.
  Slowly bring the cream almost to a boil in a heavy saucepan, stirring
  occasionally with a wooden spoon.  Reduce the heat to as low as
  possible, or place the saucepan on a heat diffuser mat.  Lift a
  ladleful of cream about 12 inches above the saucepan, and pour it
  back in a thin steady stream; repeat 2 or 3 times.  Repeat this
  procedure every 10 minutes or so over the next 1-1/2 hours, and stir
  the cream occasionally to make sure it does not stick.
  Leave the cream undisturbed over the lowest heat for 30 minutes
  longer; it will have reduced by at least two thirds.  Remove the
  saucepan from the heat and let cool.
  Loosely cover with a clean kitchen towel and set aside for 2 hours.
  Remove the kitchen towel, tightly cover, and refrigerate for at least
  12 hours, or overnight.
  Cut the crust on top of the cream into 1-inch-wide strips.  Gently
  fold one end of a strip over the handle of a wooden spoon and roll it
  up (cut in half if the roll becomes too thick or unwieldy), and slide
  off onto a plate.  Repeat with the remaining strips.  The remaining
  kaymaki will have the texture of thick airless cream.  It can be
  refrigerated in a tightly covered container of up to 1 week;
  refrigerate the rolls for up to 3 days.
  Note: Serve kaymaki rolls on their own or with desserts such as
  Kataifi Nut Rolls or Almond Cake.  Kaymaki cream can be added to ice
  cream or rice pudding for an especially good flavor.  Or whisk it
  together with a little sweet wine or lemon juice for a perfect
  accompaniment to fresh or poached fruit or sweet pastries.

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Recipe ID 18049 (Apr 03, 2005)

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