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 baking pan with vegetable oil, add milk to a pot, add butter, salt, sugar and vanilla extract.
When it starts boiling reduce heat to low, add semolina, add the semolina, mix all the time to avoid lumps, about 5 minutes.
Cook on low heat to thicken the milk mixture, when it gets thick remove from the heat, add the orange blossom, let it cool completely, refrigerate for 4 hours.
Place heavy cream, vanilla pudding, powdered sugar and ground pistachio in a mixer, mix on high speed to get a stiff cream, transfer to the pan with the cold semolina mixture.
Transfer the cream to the semolina mixture, level it nicely.
Add all ingredients of the syrup, bring to a boil, reduce and simmer for 5-7 minutes. cool completely.
I like to cut a circle using a cup to serve a circle of the pudding, but you can cut squares as well.
sprinkle chopped pistachio on top.
Finally, drizzle some syrup on top and serve cold.
Enjoy this heavenly good Beirut nights pudding and share to your family and friends.
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As always, with love, from my kitchen to yours
Enjoy 💕
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