Agias Sofias 16, Corfu 49100, Greece
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For the cream:
5 cups whole milk
1½ cup heavy cream
3 teaspoons cornstarch
½ teaspoon rose water
½ teaspoon orange blossom water
1 tablespoon lemon juice , freshly squeezed
½ cup caster sugar
In a large non-stick saucepan, off the heat, whisk together the heavy cream, milk, lemon juice, flour, cornstarch and sugar, until combined, and the flour and cornstarch are completely dissolved with no visible lumps.
Place the saucepan over medium to high heat and cook, whisking constantly, until the mixture forms large bubbles on the surface and reaches a full boil.
Continue to cook for about 30 more seconds, until the mixture becomes very thick.
Add the rose and orange blossom water and mix.
Pour the mixture into a bowl and cover with plastic wrap so that it touches the mixture.
Let it cool, then place it in the refrigerator for 3 hours.
Stir with a spoon to loosen the cream before tasting it or, for a looser consistency, loosen it in a food processor until smooth.
Use the Ashta cream to make the Halawet el Jibn.
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