Bal Kaymak - Turkish Honey and Clotted Cream Delight

Ingredients

• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30ml) whole milk 2 tablespoons (30ml) whole milk
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 1 teaspoon rosewater (optional) 1 teaspoon rosewater (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 15g (14g sugars)
• Protein: 2g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a small saucepan, heat the heavy cream and whole milk over low heat until it reaches a gentle simmer. Stir occasionally to prevent scorching.
2. 2.
   Once the mixture starts to simmer, reduce the heat to the lowest setting and continue cooking for 1 hour, stirring occasionally. This slow cooking process allows the cream to thicken and develop a rich, velvety texture.
3. 3.
   After 1 hour, remove the saucepan from the heat and let the clotted cream cool to room temperature. Then, transfer it to a container and refrigerate for at least 4 hours or overnight to allow it to set further.
4. 4.
   In a separate small bowl, combine the honey and rosewater (if using) and mix well.
5. 5.
   To serve, spoon a generous amount of the chilled clotted cream onto individual serving plates. Drizzle the rosewater-infused honey over the cream.
6. 6.
   Bal Kaymak is traditionally enjoyed with warm bread or Turkish pastries. Serve alongside your preferred accompaniment and savor the creamy, honeyed delight.

Treat your ingredients with care...

• Heavy cream — Use high-quality heavy cream with a fat content of at least 35% for the best results.
• Honey — Opt for a floral and aromatic honey variety, such as acacia or orange blossom, to enhance the flavor profile of the dish.

Tips & Tricks

• For a richer flavor, you can infuse the heavy cream with a vanilla bean or a pinch of ground cinnamon during the simmering process.
• If you prefer a sweeter dessert, you can increase the amount of honey or drizzle additional honey over the clotted cream before serving.
• Bal Kaymak can be prepared in advance and stored in the refrigerator for up to 3 days. Just make sure to cover it tightly to prevent any flavors from transferring.

Serving advice

Serve Bal Kaymak chilled for the best experience. The contrast between the cold, creamy clotted cream and the sweet, warm honey is truly delightful.

Presentation advice

To elevate the presentation, garnish the Bal Kaymak with a sprinkle of crushed pistachios or edible rose petals. The vibrant colors will add a touch of elegance to the dish.