Dessert "Kazbek"
5 servings
360 minutes
The dessert 'Kazbek' is a delicate Georgian treat that combines the velvety texture of cream and matsoni with aromatic notes of cinnamon and nutmeg. This dessert embodies the spirit of the Caucasus — simple yet exquisite. Its recipe is inspired by traditional dairy products of the region, while kozinaqi and maple syrup add pleasant sweetness and a crunchy texture. 'Kazbek' is the perfect finale to a festive table and an excellent complement to a cup of hot tea on a cozy evening. It cools for several hours, gaining density, and is then decorated for delightful enjoyment with every bite. This dessert brings warmth and comfort, reflecting the richness and hospitality of Georgian cuisine.
1
Soak the gelatin in room temperature water.
- Gelatin: 5 g
2
Add sugar, cinnamon, nutmeg, and softened gelatin to the cream. Heat and bring to almost boiling, up to 70 degrees.
- Whipping cream 33%: 250 ml
- Sugar: 100 g
- Cinnamon: 2 g
- Nutmeg: 1 g
- Gelatin: 5 g
3
At this time, whisk the matsoni to eliminate lumps.
- Matsoni (yoghurt): 500 ml
4
Pour the matsoni through a sieve with hot cream, without letting nutmeg and cinnamon pass.
- Matsoni (yoghurt): 500 ml
- Whipping cream 33%: 250 ml
5
Pour into any convenient container and wait about 6 hours for it to set in the refrigerator.
6
Decorate with nuts and syrup.
- Kozinaki (nut and honey brittle): 10 g
- Maple syrup: 6 ml
