Yields about 2 cups
Kashta is one of two basic dessert fillings used in many Middle Eastern desserts, the other being a nut filling. It is normally made from the cream that floats on top of whole cream milk when simmered. I have never managed to make the real Kashta. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing.

2 cups Heavy Cream
2 Tbsp Corn Starch
2 tsp Orange Blossom Water
2 Tbsp Sugar

In a saucepan, bring the cream to a gentle simmer. Meanwhile make a slurry with the corn starch and some of the cream. Add the slurry to the cream in the pan and bring to a boil. Add the orange blossom water and the sugar and keep stirring until you get a very thick spreadable mixture resembling cream cheese in texture

No comments:

Post a Comment

Thanks for your time and reaction!!!