Place the milk in a large pot over medium heat, add the sugar and cardamom and allow to become hot.
Just before it starts boiling and rising, turn the heat to the lowest setting, add the rose water or orange blossom and give it a mix.
Less than a minute later pour the lemon juice in the centre and using a large spoon from 4 corners of the pot fold the milk into the centre only once and remove the spoon.
Prepare a bowl with a sieve on top, with the cheese cloth in the sieve, after a minute or so using a large spoon, start to collect the solids and place in the cheese cloth resting in the sieve. Make sure all solids are collected.
Gently squeeze the cheese cloth to drain the liquid. Be mindful at this stage as squeezing too much of the moisture out can make the cream too dry and powdery.
As long as it's not dripping, place in a bowl and mix in the mascarpone until creamy and smooth.
Serve with crushed pistachios, honey, fresh bread or scones.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.