Beirut Nights Pudding Dessert a Shavuot Scrumptious

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INGREDIENTS

For Semolina milk layer-:

3+3/4 cup whole milk or plant-based milk (900 mill.)

80 grams unsalted butter

1/4 tsp. salt

2 Tbsp sugar

1 tsp. vanilla extract

160-gram semolina

Pistachio cream-:

500 mill. heavy cream

2 Tbsp. powder sugar

2 Tbsp. vanilla pudding powder

2.5 Tbsp. ground pistachio (not salted)

1 tsp. orange blossom (get it from my store here- https://amazon.com/shop/sephardicflavors)

For the syrup-:

1 + 1/4 cup sugar

250 mills. water

zest of one lemon

Juice of half lemon

1/2 tsp. orange blossom

For serving-:

100 coarse pistachio.

  • TO MAKE

  • Brush a large dish with vegetable oil

  • In a pot add milk, butter, salt, sugar, vanilla extract & bring to a boil

  • Gradually add the semolina flour, lower the heat & mix 5 minutes

  • Careful not to scorch the buttom of the pot

  • The mixture will get thicken

  • Let the mixture cool down, add the orange b,ossom

  • In a mixer whip the cream, powdered sugar, and the vanilla pudding powder

  • I a food processor place the pistachio and finally grind

  • add to the whipped cream

  • I a pot add water, sugar, zest of lemon, and lemon juice,

  • Bring to a boil, reduce heat & simmer 10 minutes

  • Add 1/2 tsp. orange blossom to syrup. let it cool.

  • Top the semolina in the dish with the pistachio cream, refrigerate for 4 hours or overnight

  • Chop pistachio coarasly

  • I use a cup to get a round shape serving, place it on a serving plate

  • Sprinkle some chopped pistachio & drizzle with the cold syrup.

Enjoy & share with your family & friends

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Cheers, chef Yaffa.

 

As always, with love, from my kitchen to yours

Enjoy 💕



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