Now let’s cook
Panna cotta. It wobbles as it should, only there is katyk in it instead of yoghurt: a thick fermented milk made from milk cooked down over low heat.
Ingredients
- 8 g beef gelatinein powder, soaked in cold water, then dissolved in the hot cream
- 200 ml single creamabout 20% fat
- 120 g sugarwhite granulated sugar
- 10 g vanilla sugarfrom a sachet, added to the cream with the plain sugar (seeds scraped from a vanilla pod can replace it)
- 400 ml katyka thick fermented milk, thicker than ayran: milk is cooked down over low heat, then soured with a starter (the recipe uses ready-made katyk from a shop, and plain yoghurt works too)
Method
Pour 50 ml of cold water into a small bowl, sprinkle 8 g of beef gelatine over it and leave it for 10 minutes to swell.
Pour the cream into a small saucepan, add the sugar and the vanilla sugar, and whisk. Warm it over low heat until it is almost boiling, but do not let it boil.
Take the pan off the heat and let the cream stand for 5 minutes. Add the swollen gelatine to the hot cream and stir until it has dissolved completely.
Add the katyk and whisk until smooth.
Pour the mixture into four small moulds, cover them and chill for at least 4 hours, until the panna cotta has set.
Before serving, dip each mould in hot water for 1 minute, put a plate on top and turn it over: the panna cotta slides out whole.
