Ashta

Lebanese clotted cream — made by simmering torn bread in whole milk and cream, then straining and chilling until thick, silky, and delicately perfumed with rose water. The base of dozens of Lebanese desserts and a thing of profound simplicity.

Ingredients

• 1 liter whole milk
• 500 ml heavy cream
• 4 slices white bread
• 2 tbsp rose water
• 2 tbsp sugar

Method

1. Tear bread into small pieces and place in a heavy saucepan.
2. Pour milk and cream over the bread. Stir to combine and begin to break down the bread.
3. Cook over medium-low heat, stirring frequently, for 25–30 minutes. The mixture will thicken as the bread dissolves and the cream reduces.
4. The ashta is ready when it coats a spoon thickly and a line drawn through it on the back of the spoon holds for a few seconds.
5. Remove from heat. Stir in rose water and sugar.
6. Strain through a fine mesh sieve, pressing with a spoon to push through the thickened cream.
7. Transfer to a container. Press plastic wrap directly onto the surface.
8. Refrigerate at least 4 hours or overnight until fully set. It will thicken considerably as it chills.

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