Ashta Cream
Many ashta recipes leave out the sugar because the cream is so often served in pastry that includes a topping of simple syrup. I think at least a little sugar is key in the flavor of this traditional Lebanese milk pudding. Serve it with fruit or use the ashta as a filling for knafeh and other desserts.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups whole milk (cold)
- 2 tablespoons white vinegar
- ¼ cup cornstarch
- 3 tablespoons granulated sugar
- 2 teaspoons orange blossom water
- 1 teaspoon rose water
- 4 cups Fresh fruit (such as peaches, nectarines, cherries, blueberries, currants, raspberries)
- Ground pistachios (for serving)
Instructions
- 1
In a medium saucepan, combine 6 cups of the milk with the vinegar and heat over medium high heat.
- 2
Stir the milk until it is steaming and the whey and cream separate. This will happen swiftly.
- 3
Place a strainer over a bowl. Turn off the heat and use a slotted spoon to remove the clotted cream to the strainer. Discard the whey left in the saucepan.
- 4
In another medium saucepan (or rinse the last one out), whisk the remaining 2 cups of milk with the cornstarch and sugar.
- 5
Cook the pudding over medium heat, whisking constantly until it thickens, about 5 minutes.
- 6
Remove the cream from the heat. Add the strained clotted cream and flower waters, whisking until fairly smooth. Use an immersion blender or other blender to smooth the cream.
- 7
In a bowl, place plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill for at least one hour and up to one week before serving.
- 8
Before serving, blend the cream again. Arrange the fruit in small bowls and top with a dollop of the ashta. Sprinkle with ground pistachios and serve immediately.