Qashta is used in many Arabic desserts and many people eat it alone or with honey. It has a delicious thick and creamy taste. I have heard that you can make it by boiling full fat milk and allowing it to sit until the cream becomes solid on top. You could also substitute qashta for ricotta or cottage cheese although they really taste nothing alike it would work. This cooked version is what I think would work best in its place. You can substitute all rose or orange water instead, but I think the two mix well together.
4 cups cream
1/4 cup water
5 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon flavored water (rose or orange)
1. In a 2-quart saucepan, place cream, heat but DO NOT boil. In a small bowl, add water and cornstarch, mixed until dissolved. Add to saucepan. Add sugar and mix with whisk until mixture has thickened. Remove from heat and add blossom and rose water. Allow to cool.
Yields: 8 servings