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The creamy part of Ek Mek?

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A

acamp7

Active member
My first attempt at making my own Ek Mek Kataifi was a disaster.

It was runny!

How do people really make it? I had someone try to explain It to me, and I am sure I didn't remember properly. I like it fluffy and creamy!

I suspect my whipped cream wasn't airy enough OR I didn't fold it in properly. Has this happened to anyone?
 
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My vote is that something went wrong with the whipped cream. Not only does it have to be airy, but it has to be folded properly. I am pretty sure that the whipped cream should be at the "stiff peak" stage.
 
I had the same issue. It ended up being that I didn't beat the whipped cream enough. I did it to "soft peaks" and then by the time I folded the other ingredients in, the cream sort "deflated".
 
acamp7 said:
My first attempt at making my own Ek Mek Kataifi was a disaster.

It was runny!

How do people really make it? I had someone try to explain It to me, and I am sure I didn't remember properly. I like it fluffy and creamy!

I suspect my whipped cream wasn't airy enough OR I didn't fold it in properly. Has this happened to anyone?
Click to expand...
Hi! I have a tried and trusted recipe foro Ekmek Kataifi, complete with step-by-step picture tutorials and lots of tips and tricks to make it a success! Here's my Ekmek recipe, let me know if you try it!
 
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