Layali Lubnan: Lebanese Semolina Cream Pudding with Pistachios

First, prepare the simple syrup (Ater): Combine 150g sugar with 100ml water and 1 tsp lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Let it cool completely.

In a medium saucepan, combine the milk, fine semolina, 75g granulated sugar, and crushed mastic gum (if using). Whisk well to ensure no lumps.

Place the saucepan over medium heat, whisking constantly. Continue to cook for 10-15 minutes, or until the mixture thickens considerably and starts to bubble. It should be the consistency of a thick pudding.

Remove the saucepan from the heat and stir in the rose water until well combined.

Pour the hot pudding mixture into a serving dish (approximately 20x20 cm or individual ramekins). Smooth the top with a spatula. Let it cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or preferably overnight, until fully set and chilled.

Just before serving, whip the heavy cream in a cold bowl until soft peaks form.

Carefully spread the whipped cream evenly over the chilled semolina pudding.

Garnish generously with the chopped pistachios. Serve chilled, with the cooled simple syrup on the side for drizzling.