📝 About This Recipe
Experience the pinnacle of Levantine hospitality with Qashta bi Asal, a luxurious dessert that balances the velvety richness of homemade clotted cream with the floral sweetness of pure honey. Traditionally served at breakfast or as a grand finale to a Lebanese feast, this dish represents the soul of 'Halawiyat' through its delicate scent of orange blossom and rose water. It is a masterpiece of textures, combining the soft, milky cream with the crunch of emerald-green pistachios and the chewiness of candied rose petals.
🥗 Ingredients
The Qashta Base (Cream)
- 4 cups Whole milk (Full fat is essential for the right texture)
- 2 cups Heavy cream (Minimum 35% fat content)
- 5 tablespoons Cornstarch (To be dissolved in a bit of cold milk)
- 6 pieces White bread slices (Crusts removed, torn into small pieces)
- 2 tablespoons Granulated sugar (Just enough to lightly sweeten the base)
Aromatics
- 1 tablespoon Orange blossom water (High quality Lebanese brand preferred)
- 1 teaspoon Rose water (Pure floral essence)
- 2-3 small pieces Mastic tears (Crushed with a pinch of sugar)
Toppings and Garnish
- 1/2 cup Raw wildflower honey (Or more to taste)
- 1/4 cup Raw pistachios (Slivered or coarsely crushed)
- 2 tablespoons Pine nuts (Soaked in water for 10 minutes then drained)
- 1/2 cup Fresh berries (Optional: raspberries or sliced strawberries)
- 1 tablespoon Dried edible rose petals (For a professional finish)
👨🍳 Instructions
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1
Begin by preparing the bread base. Remove the crusts from the white bread slices and tear the soft white centers into small, uniform pieces. Set aside.
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2
In a small bowl, whisk the cornstarch with 1/2 cup of the cold milk until completely smooth with no lumps remaining.
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3
In a large, heavy-bottomed saucepan, combine the remaining milk, heavy cream, and sugar. Place over medium heat.
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4
Add the torn bread pieces to the milk mixture. Stir continuously with a wooden spoon as the milk heats up, allowing the bread to break down and absorb the liquid.
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5
Once the mixture begins to steam and tiny bubbles appear around the edges, slowly pour in the cornstarch slurry while whisking vigorously.
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6
Lower the heat to medium-low. Continue to cook and stir for about 10-12 minutes. The mixture will thicken significantly into a custard-like consistency.
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7
Add the crushed mastic. Use an immersion blender directly in the pot for 30 seconds if you prefer a perfectly smooth Qashta, or leave it as is for a more traditional, slightly textured 'clotted' feel.
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8
Remove the pot from the heat. Stir in the orange blossom water and rose water. These delicate scents evaporate quickly, so adding them at the end preserves their fragrance.
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9
Transfer the hot cream to a wide, shallow glass dish. This helps it cool evenly.
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10
Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or ideally overnight.
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11
When ready to serve, remove the Qashta from the fridge. It should be firm and chilled. Spoon generous mounds into individual serving bowls or onto a large platter.
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12
Drizzle the honey generously over the cream in a decorative zig-zag pattern.
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13
Garnish with a heavy sprinkling of pistachios, soaked pine nuts, and the edible rose petals for a burst of color and crunch.
💡 Chef's Tips
Always use full-fat dairy; low-fat versions will result in a thin, watery texture that lacks the signature richness. If you cannot find mastic, you can omit it, but it provides a unique resinous depth found in authentic Lebanese sweets. For the best texture, make the Qashta a day in advance to allow the flavors to meld and the starches to fully set. Be careful not to boil the cream too vigorously after adding the floral waters, as they can turn bitter with high heat. If the honey has crystallized, gently warm it in a water bath before drizzling to ensure a smooth, glossy finish.
🍽️ Serving Suggestions
Serve alongside a cup of strong Lebanese coffee scented with cardamom to balance the sweetness. Pair with fresh seasonal fruits like sliced bananas, figs, or apricots for a refreshing contrast. Offer a side of 'Ka'ak' (Lebanese sesame bread) to scoop up the cream and honey. Accompany with a glass of chilled Arak for a traditional adult dessert experience. Serve as a dip for 'Atayef' (Middle Eastern pancakes) during the month of Ramadan.