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.