Layali lobnan, nights of Lebanon
Servings: 10
Ingredients
- 150 gr semolina
- 1.1 lt milk
- 100 gr sugar
- 2 tbsp lavender water
- 1 or 2 mastic tear crushed (optional)
- Whipping Cream topping
- 1 tspn levander water or vanilla extract
- 400 ml whipping cream
- 80 gr icing sugar
Syrup
- 250 gr sugar
- 200 gr water
- 1 tsp lemon juice
- Lemon peel
Topping
- 150 gr pistachios unsalted, coarsely chopped or finely chopped or not chopped at all
- dried lavender just a bit
Instructions
- Bring the milk and semolina to the boil over medium heat, stirring occasionally. Lower the heat to low until the mixture thickens, approx 10-13 minutes. Towards the end add the lavender water, give it a stir to mix and remove from heat. Place in a pyrex tray or your baking tin, anything with a relatively deep wall will work fine. Let it cool down at room temperature and then place in the fridge for 45 minutes or even overnight.
- For the whipping cream, use really chilled. You can quickly pop it in the freezer whilst making the semolina pudding. Place in a bowl, whip gradually adding in the sugar. Once ready, cover it and place in the fridge until the base is ready to use.
- Once the semolina pudding is cool and firm, layer the cream on top, spreading generously.
- To decorate, use the pistachios whole, roughly or finely chopped and add a few dried lavender flowers if you have at hand.
- For the syrup, bring water and sugar to the boil, leave undisturbed. After 7 minutes add the lemon juice, boil for a couple more minutes and add the blossom water of choice last.
- Remove from heat and serve the syrup over your pudding at room temperature.
Notes
Don’t forget or replace the pistachios