Gluten-Free Syrniki with Berry Compote

Instructions

1. 1In a large mixing bowl, combine the about 450 g Farmer's Cheese (Tvorog), 1/2 cup Gluten-Free All-Purpose Flour Blend, 2 tbsp Sugar, 1 Egg, and 1 tsp Vanilla Extract.
2. 2Mix thoroughly with a sturdy spoon or your clean hands until all ingredients are well combined and form a smooth, cohesive dough; be careful not to overmix.
3. 3Gently shape the dough into small, round patties, each about 5.08 cm (5 cm) in diameter and 1.27 cm (1.25 cm) thick. If the dough is too sticky, lightly dust your hands with a small amount of the 1/2 cup Gluten-Free All-Purpose Flour Blend.
4. 4Place a 25.4 cm non-stick frying pan over medium heat, approximately 162.8-176.7°C (160-175°C). Add the 2 tbsp Butter and allow it to melt completely, swirling the pan to coat the bottom; the butter should be shimmering but not yet browned.
5. 5Carefully place the shaped syrniki patties into the hot pan, ensuring they do not touch each other. Cook for 3 to 4 minutes on the first side, until the bottom is a deep golden brown color. Using a spatula, gently flip each syrniki and cook for another 3 to 4 minutes on the second side, until they are also golden brown and cooked through.
6. 6While the syrniki are cooking, prepare the berry compote in a separate small saucepan. Combine the 2 cups Mixed Berries and 1 tbsp Lemon Juice in the saucepan. Cook over medium heat, approximately 162.8-176.7°C (160-175°C), for 5 to 7 minutes, stirring occasionally, until the berries have softened, released their juices, and formed a syrupy sauce.
7. 7Remove the cooked syrniki from the pan and arrange them on a serving plate. Spoon the warm berry compote generously over the syrniki and serve immediately.

Substitutions

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