Homemade Cream – Persian Sarshir or Arabic Gheshta
Ingredients
- 4 pints Full Fat Organic Milk
- 350 grams Mascarpone
- 1/4 cup Fresh Lemon Juice
- 1 Large Cheese cloth
- 1/4 cup Rose Water or Orange Blossom
- 1 teaspoon Cardamom Powder
- 1 tablespoon Sugar
Instructions
- 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.
Nelly
Content Creator
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.
I can't wait to see what we cook together.
