Chilled Semolina Cream with Pistachios — Layali Lubnan
Middle Eastern delicacy meaning 'Lebanese Nights', a chilled two-layer dessert of semolina milk pudding topped with orange blossom cream and crushed pistachios.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 1 tsp cornflour with 3 tbsp of the 500ml milk until smooth. Whisk 1 tsp cornflour with 2 tbsp of the 160ml milk until smooth. Finely chop 2 tbsp pistachios. Measure all remaining ingredients.
Simmer
Combine remaining 500ml milk and 50g caster sugar in a pan over medium heat. Whisk in 50g semolina and bring to gentle simmer, whisking constantly 2 minutes. Whisk in first cornflour slurry, continue whisking 6–8 minutes until dramatically thickened and semolina grains are soft.
Finish 1
Off heat, whisk in 1 tsp orange blossom water and crushed mastic if using. Divide hot pudding between two 300ml glasses, filling just over halfway each. Tap gently to level. Cool 15 minutes at room temperature, then chill 1 hour until fully set.
Build
Combine remaining 160ml milk, 120ml double cream, and 2 tbsp icing sugar in a pan. Heat over medium 3 minutes until just steaming. Whisk in second cornflour slurry, whisk 2–3 minutes until thickened to pourable custard consistency.
Finish 2
Off heat, whisk in 0.5 tsp rose water. Cool 10 minutes. Gently divide and pour cream layer over each set pudding, smooth the tops. Chill 2 hours until top layers set firm.
Plate
Drizzle 1 tbsp honey across the tops of both servings, scatter with chopped pistachios, finish with 0.5 tsp dried rose petals per serving. Serve chilled with long spoons.
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