Pairs well with Light and Smooth Cream for Cold Desserts
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Light and Smooth Cream for Cold Desserts
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A unique cream recipe characterized by its lightness, smoothness, and stable consistency during refrigeration. Ideal for cold desserts like qatayef, cheese dessert, rice dessert, and warbat. The cream is made by curdling whole milk with vinegar, straining the curds, and folding in whipped cream for an airy texture.
00:20:00 total
Serves 4
medium
Cold Starter / Salad
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Ingredients
- whole milk - 2 liters (Use whole milk for best flavor and quantity)
- white vinegar - 1/4 cup (Used to curdle the milk)
- heavy cream (35% fat) - 237 ml (half a 473 ml box) (Whipped before folding into curds)
Instructions
- Heat the Milk: Pour 2 liters of whole milk into a saucepan and heat on high, stirring occasionally to prevent curdling. Wait until bubbles form on the surface.
- Add Vinegar and Curdle: Reduce heat to low and add 1/4 cup white vinegar. Stir gently as the milk curdles and separates into curds and whey. Continue stirring gently until the whey becomes clear.
- Strain the Curds: Turn off the heat. Using a strainer, lift the curds and press gently to remove excess moisture. Leave to cool at room temperature, then cover and refrigerate.
- Whip the Cream: In a separate bowl, whip half a box (237 ml) of heavy cream until fully stiff.
- Combine Curds and Whipped Cream: Crush the curds and fold them manually with the whipped cream using a spoon until a homogeneous, airy, and smooth cream forms. Avoid using an electric mixer to maintain texture.
- Chill the Cream: Cover the cream and refrigerate for at least 4 hours or overnight before using in cold desserts.
- Serving Suggestions: Use this cream in cold desserts such as qatayef, warbat, halawat al-jibn, and rice desserts. Do not use in baked desserts as the cream may melt and lose consistency.
