One of the most popular parts of so many Middle Eastern desserts, Ashta or ‘Kashta’.
Traditionally made using milk, boiling it, adding white vinegar & then skimming off the clotted cream that rises to the top. It’s a longer process.
This recipe is a simplified way of making this clotted cream using part milk, part cream & the white bread & ricotta to create that clotted, thick consistency.
Here’s the recipe:
* 1 cup whole milk
* 1 cup thickened cream
* 1 tablespoon cornflour
* 1 teaspoon rose water
* 1 tablespoon caster sugar
* 4 slices white bread, crust removed & cut into small pieces
* 1 cup ricotta cheese
1. combine milk, cream and bread in a medium saucepan. Leave the bread to sit & absorb milk & cream for about 10 minutes.
2. Place cornflour in a small bowl. Use 2-3 tablespoons of the milk/cream to dissolve cornflour & add it to saucepan.
3. Add sugar.
4. Over medium heat, whisk mixture. When it comes to the boil reduce heat & continue whisking until the bread has completely dissolved & thickened. This may take about 10 minutes.
5. Remove from heat and allow to cool.
6. Once cooled stir through ricotta & rose water. Place Ashta in the fridge for approximately 4 hours before use.
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