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
- full-fat pasteurized milk - 2 liters (very pasteurized, important for the cream's texture)
- water - as needed (for the double boiler setup)
- honey - to taste (for serving, optional)
- Aleppo pistachios - to taste (for garnish, optional)
Instructions
- Setup Double Boiler: Arrange two pots and two bowls in a double boiler setup, ensuring one bowl sits on top of the other securely.
- 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.
- 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.
- 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.
- Serve: Once set, the cream can be served with a drizzle of honey and sprinkled with Aleppo pistachios for garnish.
