Halawet el jibn is a sweet cheese dessert with a base made from mozzarella cheese, semolina and milk topped generously with homemade clotted cream fragranced with rose water. These literally dissolves in the mouth with a sweet, creamy and delicate smoothness.
Ingredients
To make Ashta:
1Litremilk
2 Tspvinegar
250Mlthick cream
1 Tspsugar
1Tsprose water
To make the base:
1Cupmilk
½Cupsugar
⅓Cup fine semolina
200Gramsmozzarella cheese
1Tsprose water
pistachios for garnish
To make simple syrup:
1Cupsugar
½Cupwater
1Tsp rose water
1Tsplemon juice
Instructions
To make simple syrup:
In a pan, add sugar and water. Dissolve it on high heat.
Once the sugar is melted, reduce heat to low and let it simmer for2-3 minutes.
Turn off heat. Pour rose water and lemon juice.
To make clotted cream:
In a pan, pour milk and let it come to a boil.
Pour vinegar and mix well on low heat.
The milk will curdle. Turn off the heat and strain it through a strainer.
Add the solid milk into a bowl.
Add sugar and rose water and mix.
Mix thick cream with it. Cover it and refrigerate over night or for an hour.
To make the base:
In a pan, pour milk. Add sugar and mix on high heat.
Add semolina and let it get cooked well. The semolina will swell up.
At this stage, reduce heat to lowest and add in mozzarella cheese.
Mix well until the cheese melts completely.
Pour rose water.
Divide this into two plates and flatten it out.
Spread a thick layer of ashta. Sprinkle powdered pistachios. Refrigerate for an hour more and serve with a good drizzle of simple syrup.
Notes
You can skip the clotted cream preparation step and use mascarpone cheese instead. Just mix it with rose water and sugar and use.