Pairs well with Levantine Cream

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Levantine Cream

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A traditional Levantine cream recipe that showcases the simplicity and richness of full-fat milk transformed into a creamy delight. This recipe is a testament to the culinary heritage of the Levant, offering a versatile cream that can be enjoyed in various ways.

02:00:00 total

Serves 8

easy

Dessert Various

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Ingredients

  1. full-fat pasteurized milk - 2 liters (very pasteurized, important for the cream's texture)
  2. water - as needed (for the double boiler setup)
  3. honey - to taste (for serving, optional)
  4. Aleppo pistachios - to taste (for garnish, optional)

Instructions

  1. Setup Double Boiler: Arrange two pots and two bowls in a double boiler setup, ensuring one bowl sits on top of the other securely.
  2. Heat Milk: Pour 2 liters of full-fat pasteurized milk into the top bowl of the double boiler. Place the setup on the stove and heat until the water in the bottom pot boils, then reduce to a simmer to gently heat the milk to approximately 70-75 degrees Celsius.
  3. Wait and Observe: Stir the milk occasionally and wait for it to heat up and form bubbles. Once heated, leave it to simmer for about 1.5 to 1.75 hours.
  4. Cooling: After the heating process, turn off the heat and let the cream cool at room temperature for 30 minutes to 4 hours, then refrigerate for at least 2 hours until fully set.
  5. Serve: Once set, the cream can be served with a drizzle of honey and sprinkled with Aleppo pistachios for garnish.

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