Cooked Ashta Cream
Cooked ashta used as a filling or topping for desserts.
A cooked cream filling or topping known as ashta.
Like a Middle Eastern cream used in desserts and pastries.
Stir constantly while cooking so the cream stays smooth.
Ingredients
- 1.5 kg or 1.5 liters fresh milk
- 1 carton liquid whipping cream
- 1 kg full-fat canned milk
- 1 1/2 cups powdered milk
- for steaming hot water
Instructions
- Heat the milk in a pot over medium heat until it is close to boiling and steam begins to appear.
- Turn off the heat under the pot after heating the milk.
- Prepare a deep baking tray and another, shallower baking tray or a suitable vessel for steaming.
- Set the heat under the water tray to the lowest setting, and place the hot water in the lower tray.
- Place the upper tray over the water tray to steam the milk.
- Wipe the edges of the upper tray with a cotton cloth to keep its shape neat.
- Leave the tray to steam for 3 hours.
- Remove the tray from the heat without stirring its contents.
- Leave the tray to cool outside the refrigerator, then cover it and place it in the refrigerator.
- Leave it in the refrigerator until the following day.
- The following day, loosen the edges of the tray with a knife or suitable tool to release the excess milk.
- Tilt the tray over a plate or suitable surface to drain the excess milk.
- Cut the cooked ashta into the desired shape or roll it into rolls.
- Serve the cooked ashta as is, or use it on top of kunafa or qatayef.