Serbian Koch
4 servings
25 minutes
Serbian kohl is a refined dessert infused with the warmth of Balkan traditions. Its history delves deep into Serbian cuisine, where the simplicity of ingredients transforms into a magical taste. The delicate texture is achieved through airy eggs mixed with semolina and flour, creating a lightness like a cloud. After baking, the kohl absorbs hot milk, becoming rich in creamy softness and subtle vanilla aroma. This dessert is true pleasure: it melts in your mouth, leaving a feeling of coziness and sweet tenderness. It is served chilled, with a hint of home comfort, perfect for a cup of tea or coffee. Serbian kohl is gastronomic poetry that combines simplicity and luxury in one dish.
1
Separate the whites from the yolks.
2
Whip the egg whites into a stiff foam. While continuing to whip, gradually add sugar.
- Sugar: 6 tablespoons
3
Also, while continuing to whisk, add the yolks one by one. The volume should increase significantly.
- Chicken egg: 6 pieces
4
Turn off the mixer and set it aside. Add baking powder, semolina, and flour to the mixture and gently mix from the edges to the center with the blunt side of a spoon. Pour into a pre-prepared mold (or pan) with a diameter of 28–34 cm and at least 5 cm high sides (grease with oil and dust with flour).
- Baking powder: 5 g
- Semolina: 4 tablespoons
- Wheat flour: 4 tablespoons
5
Bake at 180 degrees for 20-25 minutes. Check readiness with a toothpick (insert it in the center, hold for a couple of seconds, remove — it should be clean).
6
While the kох cools, bring the milk to a boil, but do not boil it. Add sugar and vanillin to the hot milk.
- Milk: 0.5 l
- Sugar: 6 tablespoons
- Vanillin: 1 g
7
Cut the cooled kough into pieces and pour hot milk over it in the same pan where it was cooked. The milk must be fully absorbed by the pastries.
- Milk: 0.5 l
8
Chill in the refrigerator. Serve 1-2 pieces on a portion plate and eat with a spoon — the dessert is very delicate.