This kind of cream (with corn flour, water and sugar is made in many Greek islands and Cyprus too). It is flavoured with different leaves and flowers. I love this rose loukoumi cream and I love making it when fasting.
If you want a stronger rose flavour, add a little rose water too.
Ingredients (serves 4)
- 100g rose loukoumi, roughly chopped
- 50g corn flour
- 55g sugar
- Squeeze of lemon to taste
To serve
- Edible rose petals
- Pistachio nibs
- 2 loukoumi, finely chopped
Method
Put the chopped loukoumi in a saucepan with 150ml water and bring to a medium heat. Stir while the loukoumi is warming up and melting until you have little bits of it left. As the loukoumi melts, it releases its starch and the water will have thickened.
Now add 400ml cold water to the pan, the sugar and the corn flour and whisk and continue to cook until the cream thickens and the corn flour has been cooked.
Squeeze some lemon juice into the cream, stir and pour into a pretty bowl while still warm.
Eat neat, or enjoy with a scoop of lemon sorbet.