• 6 heaping tablespoons (120g) cornflour or cornstarch (niseste)
• 2 sachets (10g) vanilla
• ¼ cup (60ml) rosewater
For Serving
• Cinnamon
• Halepiana (pistachios)
• Hazelnut spread
• Spoon sweet (walnut, cherry)
METHOD
1. Heat 5 cups of the milk. In a bowl, combine the sugar, cornstarch, vanilla, and 1 cup of milk. Whisk until dissolved and add this mixture to the warm milk. Stir until the cream starts to thicken. Pour in the rosewater and stir for 1 minute until the cream thickens nicely. Serve in small glasses.
2. Let it cool down and place it in the refrigerator to chill. If desired, sprinkle with cinnamon, pistachios, or spoon sweet and serve.
3. If you like, leave a little cream in the pot and add hazelnut spread to create a chocolate version of the cream.
