Ashtello

Name: Ashtello
Cook time: 15 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 4 cups half and half or heavy cream; 2 cups whole milk; 5 tablespoons gelatin; 2 cups sugar (or xylitol (sugar free)); 1/4 cup rose water; 2 tablespoons blossom water; 2 cups sugar; 1 cup water; 1 tablespoon blossom water; squeeze of lemon

4 steps

Cook:15min

Ashtello is a Middle-Easter twist on panna cotta, made with ashta molded into a Jello-like form. A definite must-try for occasions and hosting.

Updated at: Thu, 21 Nov 2024 09:03:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4705.9 kcal (235%)

Total Fat116.3 g (166%)

Carbs871.3 g (335%)

Sugars862.4 g (958%)

Protein76.7 g (153%)

Sodium853.7 mg (43%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupshalf and half

or heavy cream

2 cupswhole milk

5 tablespoonsgelatin

2 cupssugar

or xylitol, sugar free

¼ cuprose water

2 tablespoonsblossom water

2 cupssugar

1 cupwater

1 tablespoonblossom water

lemon

Instructions

Step 1

In a pot on high heat; add 4 cups of half and half or heavy cream, sugar, rose water and blossom water until hot. Don’t allow the milk to boil.

Step 2

In a bowl, whisk 5 tablespoons of gelatin with 2 cups of milk until it dissolves completely. Pour the gelatin mixture back into the pot of hot milk and whisk. Remove off of heat.

Step 3

Pour the hot mixture into your mold (I used a cake mold). Allow it to cool for 20 minutes then refrigerate until firm (6 hours or best if left over night). Once ashtello is ready and firm, place the pan in a hot water bath in your sink for about 10 seconds or tad more. Shake it around, once it becomes looser and you see it slipping, flip on a plate to serve!