I’M A FOOD NERD. At culinary school, I loved learning the stories of foods from different continents, like how cheese was discovered by nomadic tribes carrying raw milk in bags made from camel and goat stomachs. The rennet in the stomach lining would cause the milk to split into curds and whey … and cheese was born. Amasi is also a culinary wonder that’s stood the test of time. The craft of letting milk ferment in the sun with the help of naturally occurring bacteria is centuries old. Growing up, my mom would serve us amasi with coarse pap or brown bread. Now, I channel my memories by playing around with it, including in this dessert.
AMASI ICE-CREAM SANDWICHES WITH DOUBLE-CHOCOLATE AMASI BISCUITS
Makes approx. 700 ml ice cream and 48 biscuits
A LITTLE EFFORT GREAT VALUE
Preparation: 10 minutes, plus overnight chilling time
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