Lebanese Nights Dessert

Ease of Preparation: Easy
Yield: 4 servings
 

This Lebanese Pudding is adorned with billowy whipped cream, jewel-like pomegranate seeds, and crunchy crushed pistachios. With its subtle floral notes of rose water and orange blossom water, this elegant dessert offers a harmonious balance of sweetness and richness, making it a delightful finale to any meal.

Ingredients:

• 5 cups (1.4 L) milk
• ¾ cup (180 ml) semolina flour
• ¼ cup (60 ml) sugar
• 1 tablespoon (15 ml) rose water
• 1 tablespoon (15 ml) orange blossom water
• Pomegranate seeds, for topping
• Crushed pistachios, for topping

Whipped topping:

• 1 cup (240 ml) double cream
• 2 tablespoons (30 ml) icing sugar

Method:

Pour milk into a pan. Add semolina and sugar and mix together. Bring to a low boil, being careful not to scorch, and continue to stir.

Once mixture starts to thicken into a custard, remove from heat. Add rose water and orange blossom water and stir to incorporate.

Pour mixture into 4 ramekins and cool until mixture is firm.

To make the whipped topping, pour cream into a chilled bowl. Beat until it starts to thicken.

Add icing sugar and continue beating until peaks form, being careful not to over-beat.

Spread whipped topping over custard mixture in rammekins.

Top with pomegranate seeds and crushed pistachios.

Serve.