Ghee-Seared Syrniki with Warm Berry Compote

Method

1. Push the tvorog through a fine sieve with a spatula. It takes a few minutes, but this is what gives a silky, creamy centre. If it is wet, squeeze it in a clean cloth first.

   Add in this stepTvorog (well drained) 300 g

2. Add the yolks, sugar, salt, lemon zest and three quarters of the vanilla and mix until smooth, then fold in the dough flour lightly. Cover and chill for 30 min. Cold dough is much easier to shape and spreads less in the pan.

   Add in this stepEgg yolks 1Sugar 30 gSalt 1 pinchLemon zest 1 tspVanilla extract ¾ tspPlain flour (for the dough) 30 g

3. Meanwhile make the compote: put the berries, compote sugar and lemon juice in a 16 cm saucepan on medium heat and cook for 5 min until the berries burst and release their juice. Stir the cornflour into the water, add it and cook, stirring, for 1 min more until glossy and lightly thickened, then turn off the heat.

   Add in this stepFrozen mixed berries 150 gSugar (for the compote) 20 gLemon juice 1 tspCornflour (cornstarch) ½ tspWater 1 tbsp

   medium heat

4. In a small bowl, stir the sour cream with the icing sugar and the rest of the vanilla until smooth and chill it. Preheat the oven to 180 °C now.

   Add in this stepSour cream (smetana) 100 gIcing sugar 2 tspVanilla extract ¼ tsp

5. Spread the coating flour on a plate. Divide the dough into 4 pc, roll each with floured hands, then press into a 6–7 cm ring (or the rim of a glass) to make neat pucks 2 cm thick. Coat them thinly in flour and tap off the excess.

   Add in this stepPlain flour (for coating) 20 g

6. Heat the ghee in a 24 cm ovenproof pan on medium heat. When it shimmers and a pinch of flour sizzles at once, lower the syrniki in, away from you. Sear for 2 min 30 sec per side until deep golden, turning carefully. Ghee has a higher smoke point than butter, so you get a nutty crust without burning.

   Add in this stepGhee (clarified butter) 2 tbsp

   medium heat

7. Put the whole pan into the oven at 180 °C for 6 min, until the syrniki puff slightly and the centre springs back when pressed. The handle will be very hot: always use an oven glove. Rest for 2 minutes and serve with the warm compote and vanilla smetana.

   oven