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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