Anari Cream Dessert
I couldn't possibly skip making this luscious, super easy Anari cream in the first issue. I mean, how can I be studying cheesemaking and not feature a dessert with our aromatic anari cheese? So, find the most fragrant anari in the market and add cinnamon and rosewater. And if you don't like heavy cream, like my mother, just use milk instead. It will be just as delicious. Here’s a secret from my dear Kimon Georgiou: we use powdered sugar in the anari cream to prevent the mixture from releasing moisture and to help the cream keep for more days.
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INGREDIENTS
- 1 package (450g) Phyllo pastry for sweets
- 1 kg unsalted anari cheese
- 1 1/4 cup (240g) Powdered sugar (plus extra for dusting)
- 1 tablespoon (12ml) Vanilla extract or 2 sachets (10g each) of vanilla sugar
- ¼ cup (60ml) Rosewater
- 2 cups (500 ml) Heavy cream
- 1 ½ teaspoon (6g) Cinnamon
- Honey (optional)
METHOD
- Take the phyllo pastry out of the freezer 2 hours before you plan to use it, or you can take it out the day before and place it in the refrigerator (for storage). Take one sheet of phyllo and pinch it in the middle, lifting it upwards. Gather the bottom of the sheet, forming a ball. Do not press it down; we want it to have air inside so the pastry bakes better. Place it on the baking tray. Repeat this process with the remaining sheets. Bake in a preheated oven at 180°C (350°F) for 15 minutes. Remove the tray from the oven and carefully flip the pastry balls over. Return the tray to the oven and continue baking for another 8-10 minutes until the pastry is nicely golden brown. Let it cool completely. Place the anari cheese in the bowl of a stand mixer and beat with the whisk attachment until it becomes fluffy. Add the powdered sugar, vanilla extract, and rosewater, and continue beating. Pour in half of the heavy cream and beat. Then, add the remaining heavy cream and the cinnamon. Beat until you have a fluffy anari cream. Crumble 1/3 of the baked phyllo sheets onto the bottom of a nice glass serving bowl and spread half of the anari cream mixture over it. Crumble another 1/3 of the remaining baked sheets on top and spread the rest of the anari cream over that. Place the remaining baked sheets on top without crumbling them. Dust generously with powdered sugar. If you like, drizzle the anari cream with honey.
