Inkomazi is one of those uniquely South African products that mystifies foreigners that visit our country. Its basically sour milk. Not as thick and as smooth as sour cream and not as runny as buttermilk. Its made in the same way buttermilk and yoghurt is made though (by adding cultures and bacteria to milk).
This is a recipe that incorporates Inkomazi. Its not as sweet as you’d expect a dessert to be as the goal to keep that sour Inkomazi flavour evident but you can always serve it with something sweeter like a butter scotch sauce or berry coulis. I also believe that any gelatine based dessert should be served with something crunchy to off-set all that softness.
The recipe suggests you serve it on a plate outside of its mould but this is just to be fancy and show off, traditionally its served in a cup or ramekin so feel free to keep it in the cup. Pour the coulis (a thick sauce made from fruit, water and sugar) over it.
1½ tsp. unflavored gelatin
½ cup full cream milk
½ cup sugar
1½ cups SMOOTH Inkomazi
¼ tsp. vanilla extract
– In a small bowl, sprinkle the gelatin over ¼ cup of water (not more than this otherwise the panna cotta won’t set properly). Let stand until softened, about 5 minutes.
– In a saucepan, heat milk and sugar over medium heat until sugar dissolves and mixture is hot but not boiling, 3-5 minutes.
Remove from heat, stir in gelatin mixture, then Inkomazi, and vanilla. Pour into silicon moulds or freezer proof cups or ramekins. Place in fridge overnight to set
– To serve, run a knife around edge of mould/ cup or ramekin, place a plate on top, flip over and gently shake to turn out onto plate.
Garnish with some fresh berries or ice cream.