Ingredients
Curdling the Milk
- 6 cups milk, divided
- 3 tablespoons white vinegar
- 1 squeeze of lemon juice
Ashta Cream Mixture
- 2 tablespoons sugar
- ⅓ cup cornstarch (cornflour)
- ⅓ cup whipping cream or single cream
- 1-2 teaspoons orange blossom water
Instructions
- Heat the Milk: In a pot, pour 4.5 cups of the milk and heat on medium until small bubbles form around the edges, but not boiling.
- Curdle the Milk: Reduce the heat to low, then add the white vinegar and a squeeze of lemon juice. Stir gently until curds start to form.
- Strain the Curds: Turn off the heat and scoop out the curds (areesha) with a slotted spoon. Transfer to a fine strainer or sieve to drain the whey, then set aside.
- Prepare the Thickened Cream: In another pot, whisk the cornstarch into the remaining 1.5 cups of milk until smooth. Add the sugar and the cream, stirring constantly over medium heat until the mixture thickens, then turn off the heat.
- Combine with Curds: Allow the pastry cream to cool for 5-10 minutes. Add the drained areesha curds and orange blossom water, and mix gently but thoroughly to combine into a smooth cream.
- Cool and Store: Let the ashta cool for another 15 minutes, then cover the surface with plastic wrap to prevent skin formation. After about 30 minutes, transfer to the refrigerator to chill before using in desserts.
Notes
- Use full-fat milk and cream for the best texture and richness.
- Make sure not to boil the milk, just heat gently to allow proper curdling.
- The orange blossom water adds authentic Middle Eastern floral notes, but you may adjust quantity to taste.
- This ashta can be stored in the fridge for up to 3 days in an airtight container.
- Use a fine sieve to drain the curds thoroughly for a smoother cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
