-
1
Make the Orange-Blossom Syrup
8 Mins
Simmer, about 100°C (212°F)
Put the 120 g of sugar and the 120 ml of water in a small saucepan with the lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves, then cook gently for about 8 minutes until it thickens slightly, like thin maple syrup. Take it off the heat and stir in 10 ml of orange blossom water, then leave it to cool completely.
Do not let the syrup boil hard or darken: it should stay pale and clear, so it pours like syrup rather than setting like caramel.
Done when: Syrup slightly thickened and clear, fragrant with orange blossom once cooled.
-
2
Cook the Semolina Pudding
12 Mins
Gentle simmer, about 95°C (203°F)
Put the 1 litre of milk, the 170 g of fine semolina, the 100 g of sugar and the pinch of salt in a large saucepan. Whisk well so there are no lumps, then cook over medium heat, stirring constantly with a wooden spoon, for about 12 minutes. The mixture thickens suddenly, so keep stirring and scraping the bottom until it is thick, smooth and pourable like a soft porridge.
Stir without stopping once the pan is hot: semolina sinks and scorches in seconds if it sits. The pudding thickens more as it cools, so stop while it still pours.
Done when: Pudding thick, smooth and glossy, falling slowly from the spoon in ribbons.
-
3
Pour the Pudding into the Tray
10 Mins
Cooling from about 95°C (203°F)
Take the pan off the heat and stir in 15 ml of orange blossom water. Pour the hot pudding into the lined tray at once and smooth the top with a wet spatula. Leave it on the counter for about 10 minutes until it stops steaming and the surface firms.
Work quickly once the pudding leaves the pan: it starts to set within minutes, and a second smoothing after it firms leaves drag marks.
Done when: Pudding spread evenly in the tray, surface smooth and just beginning to set.
-
4
Make the Ashta Cream
10 Mins
Gentle simmer, about 85°C (185°F)
While the base cools, whisk the 500 ml of milk, the 200 ml of cream, the 40 g of cornstarch and the 30 g of sugar in a saucepan until smooth. Cook over medium heat, whisking constantly, for about 10 minutes until it thickens into a soft, spreadable cream. Take it off the heat, stir in 5 ml of orange blossom water, and press cling film directly onto the surface so no skin forms.
Whisk the cornstarch into the cold milk and cream before the pan goes on the heat: cornstarch stirred into hot liquid clumps, and lumps cannot be whisked out of ashta.
Done when: Ashta thick, smooth and creamy, holding soft peaks on the whisk.
-
5
Top with Ashta and Pistachios, Then Chill
4 Hours
Fridge, 4°C (40°F) or below
Peel the cling film off the cooled ashta and spread it gently over the set semolina base with a wet spatula, edge to edge. Scatter the 60 g of chopped pistachios evenly over the top, pressing them in lightly. Cover the tray loosely and chill in the fridge for at least 4 hours, until the pudding is firm enough to cut cleanly.
Cover the tray only once the pudding is cool, not while it is steaming, or condensation drips back and waters the ashta.
Done when: Pudding cold and firm, ashta set, pistachios crisp and pressed into the cream.
-
6
Cut into Squares and Serve with Syrup
5 Mins
Served cold, 4°C (40°F)
Cut the cold pudding into eight squares with a long sharp knife, wiping the blade clean between cuts so the layers stay neat. Lift each square out with a spatula and spoon a little cold syrup over it at the table. Serve straight from the fridge.
A hot, dry knife drags the ashta; wipe the blade with a damp cloth between cuts and the squares come out with sharp, clean edges.
Done when: Squares cut cleanly with neat layers, served cold with syrup spooned over.
auto_awesome Finishing Touches & Plating
Cut the cold, set pudding into eight squares with a sharp knife wiped clean between cuts, and lift each square out with a spatula. Spoon a little cold orange-blossom syrup over each square at the table and serve straight from the fridge.
Lebanon
25m
