Now let’s cook
Plombir. Today the topping is zhent: roasted millet, sugar and butter.
Ingredients
- 1000 ml plombirrich cream ice cream: choose a plain one, without added flavourings, or plain cream gelato (fior di latte)
- 150 g zhenta Kazakh sweet: toasted millet ground with sugar and pressed with butter
Method
Crumble the ready-made zhent by hand into pea-sized pieces. Take it straight from the fridge: cold zhent breaks into crumbs instead of smearing.
If the plombir is too hard, leave it at room temperature for a few minutes. Then scoop it into dessert glasses or small bowls.
Scatter the zhent crumbs over each serving and serve at once, before the plombir starts to melt.
