Making ashta is essential in Middle Eastern cuisine, since we use it in most of our desserts. Of course, if you were back home you could buy it ready-made 😬, but trust me when I tell you, this is exactly what you’d buy, if not better. Enjoy ashta with honey, topped with fruit, or in all your favorite desserts.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 60 grams (2 1/8 ounce) cornstarch
- 1 recipe cottage cheese (refer to previous reel)
- 1/4 tsp mastic smashed with (mortar and pestle)
Instructions
- In a pot whisk 1 cup of milk, 2 cups of heavy cream, 1/2 cup of sugar and 60 grams of cornstarch until there’s no lumps left. Move the pot to the stove and continue whisking on medium heat until almost starting to thicken, add the mastic continue whisking until you have a smooth silky consistency, remove from heat cover a piece of plastic wrap and let cool completely ( you can leave it in the fridge over night).
- Add cottage cheese (homemade not store bought) using a hand mixer mix well and there you have it the perfect most delicious ashta.
- It will keep in the fridge for 2 weeks, make sure it’s in an airtight container.
- Next I will show you how to use it in dessert.