Lebanese Rose Water Ashta Cream with Pistachios and Syrup

What you need

• 600 ml (2 1/2 cups) whole milk
• 120 ml (1/2 cup) heavy cream
• 3 tbsp fine semolina
• 2 tbsp plain flour
• 2 tbsp cornstarch
• 25 g (2 tbsp) sugar, for the cream
• 1 tsp rose water
• 2 tsp orange blossom water, divided
• 150 g (3/4 cup) sugar, for the syrup
• 100 ml (scant 1/2 cup) water
• 1 tsp lemon juice
• 30 g (1/4 cup) pistachios, unsalted, finely chopped

Method

Restated from the original video

1. 1

   Make the syrup first: put 150 g sugar and the water in a small pan and bring to a boil, stirring until the sugar dissolves.

2. 2

   Simmer the syrup for 5 min until slightly thickened. Add the lemon juice and 1 tsp of the orange blossom water, then let it cool.

3. 3

   In a saucepan, before turning on the heat, whisk the milk, cream, semolina, flour, cornstarch and 25 g sugar until no lumps remain.

4. 4

   Set the pan over medium heat. Whisk constantly until the mixture boils and thickens to a heavy pudding, 8-10 min.

5. 5

   Keep whisking over low heat for 1-2 min more so the starch loses its raw taste.

6. 6

   Take the pan off the heat and stir in the rose water and the remaining orange blossom water.

7. 7

   Scrape the ashta into a bowl and press cling film onto the surface so no skin forms.

8. 8

   Cool, then chill until set and cold, at least 1 hour.

9. 9

   Spoon into small dishes, scatter with the pistachios and pour over syrup to taste at the table.

Imported from sourandsweets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.