Layali Lubnan

Ingredients: 

1 cup Supreme Fine Semolina 

5 cups milk

½ cup sugar 

2 tbsp orange blossom water 

Topping: 

1 ½ cups double cream 

1 170g tinned cream 

½ cup icing sugar 

½ cup Supreme Pistachios- finely chopped 

Syrup: 

2 cups sugar 

1 cup water 

1 tbsp lemon juice 

1 tsp orange blossom water 

 

Method: 

Heat a large pot over medium heat. Add semolina and lightly toast until light golden. Add milk and sugar, whisk well and bring the mixture to a boil. Keep whisking until the mixture has thickened. Remove from heat and whisk in orange blossom water. Pour the mixture into a dish and allow to cool at room temperature. Once cooled, cover and chill in the fridge overnight or for at least 6 hours. Prepare syrup. In a medium saucepan combine sugar and water. Bring to the boil then simmer for 10 minutes. Remove from heat, add lemon juice and orange blossom water and set aside to cool.Make the cream topping: add double cream and icing sugar to a large mixing bowl and whisk together until stiff peaks form. Now add the tinned cream and fold in until well combined. Just before serving, spread the cream on top of the chilled semolina mixture.Then sprinkle over a generous layer of finely chopped pistachios on top. Serve cold, with syrup drizzled on top.