150grpistachiosunsalted, coarsely chopped or finely chopped or not chopped at all
dried lavenderjust a bit
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.