The Cream Behind Every Great Middle Eastern Dessert | Ashta
Ashta is one of the most beloved ingredients in Levantine desserts but many people have never heard of it. This delicate cream finds its way into everything from atayef and halawet el jibn to fruit cups and pastries. Traditionally it takes a painfully long time to make but with this modernized version, you can make large amounts quickly and easily.
What is Ashta:
This week at Zawi
One of my goals with Zawi has always been to preserve and share the recipes and flavors I grew up with. While today’s recipe doesn’t call for any spice blends, it represents exactly what inspires them. Simple ingredients, family traditions, and the foods that connect us to our home.
As always you can find our spices available at zawispices.com and please use discount code “ZAWI10” for 10% off your first order.
Ingredients
1000g Whole Milk
30g White Vinegar
240g Heavy Cream
12-25g Granulated Sugar
1-2tsp Rose or Orange Blossom Water
8g Cornstarch
30g Whole Milk (Cold)
Instructions
Add the 1000g whole milk to a pot and heat over medium heat until steaming and very hot (about 85–90°C / 185–195°F). Do not let it boil.
Turn the heat off, then add the 30g vinegar. Stir gently once or twice, then stop stirring completely.
Let the milk sit undisturbed for 2–3 minutes until it fully separates into soft curds and whey. Strain the curds through a fine sieve or cheesecloth. Let the curds drain until soft and moist (about 20 minutes)
In a separate pot, heat the 240g heavy cream over medium-low heat. In a small bowl, combine the 8g cornstarch and 30g cold milk to form a slurry. Add the slurry to the cream and stir continuously until the cream lightly coats the back of a spoon. Turn off the heat then gently fold the drained curds into the warm cream mixture.
Add the 12-25g sugar and 1-2 tsp rose or orange blossom water. Fold gently to combine while keeping a lightly textured consistency. Do not overmix.
Let cool to room temperature. Transfer to the refrigerator and chill until set.