Arrowroot Cream
This delicate, aromatic dessert cream is thickened with arrowroot rather than eggs, resulting in a light and glossy texture perfect for accompanying fruit tarts. Infused with the bright zest of fresh lemon and the warmth of cinnamon, the milk-based custard offers a sophisticated flavor profile that complements sweet preserves. The traditional preparation involves a careful tempering process to ensure a silky, lump-free consistency that melts in the mouth.
Ingredients
- 4 cups Whole milk (Originally '2 Sher'. Converted to approx 4 cups/1 quart.)
- 1 cup Granulated sugar (Originally '0.5 Sher'. Converted to approx 1 cup.)
- 3 heaping teaspoons Arrowroot powder (Originally '3 heaping small spoons'.)
- 1 inch piece Cinnamon stick
- 1 lemon Lemon peel (Finely cut peel only)
- 1/2 cup Water (For dissolving arrowroot (originally '1 pasher' for washing))
Instructions
- 1In a large bowl, mix the arrowroot powder with the water until fully dissolved. Allow it to settle briefly, then carefully pour off the excess water, leaving the wet arrowroot paste at the bottom. (Note: This traditional step was used to purify the starch; for modern refined arrowroot, you can simply dissolve it in a small amount of cold water or milk to form a smooth slurry).
- 2In a saucepan, combine the milk with the lemon peel and cinnamon stick. Bring the milk to a boil (allow it to bubble up once), then immediately remove from heat. Remove and discard the lemon peel and cinnamon stick.
- 3Give the arrowroot paste a quick stir to ensure it is smooth. While one person pours the hot milk in a thin, steady stream over the arrowroot, another person must stir constantly and vigorously to prevent any lumps from forming. Ensure the mixture is completely smooth and well-combined.
- 4Stir in the sugar until fully dissolved. Continue to stir the mixture with a spoon until it has cooled down completely. This constant stirring prevents a skin from forming on top. Serve the cream with fruit tarts or preserves (murabba).