Hany
"Lebanese Nights" Semolina Pudding (Layali Lubnan)
Sweet před více než 10 roky z www.wanderingspice.com
Ingredience
- 4 cups low fat or whole milk (not skim)
- Heaping 1/2 cup coarse semolina
- 1/4 cup raw sugar
- 1 tsp vanilla extract
- 1/2 tsp orange blossom water
- 1/4 tsp rosewater
- 500ml whipping cream (light whipping cream also works)
- 2 tsp raw sugar
- 1 tsp vanilla
- 1/3 cup dried apricots, sliced
- 1/3 cup pistachios, roughly chopped
- 1 cup white sugar
- 2 cups water
- 1 tbsp lemon juice
- 1/2 tsp orange blossom water
- 1/2 tsp rosewater
Postup
Heat the milk in a heavy-bottomed pan over medium heat until it's warm to the touch. Stir in the semolina and sugar, and continue stirring occasionally until the mixture reaches a gentle boil.
Continue stirring the milk and semolina for 5-6 minutes, until it coats the back of a spoon well, and resembles a thin porridge (it will thicken as it cools). Spread it in a pan of your choice (a 10" pyrex or circular serving dish are both great). Let stand to reach room temperature, or place in the fridge for 15 minutes.
Whip the cream, sugar and vanilla together until thick and fluffy. Spread the cream over the top of the semolina, making about a 3/4-inch coating. Reserve remaining cream for something decadent. Garnish with chopped pistachios and apricots. If serving immediately, let stand at room temperature while you make the syrup. If serving later, cover with plastic wrap and store in the fridge until ready to use.
Combine the water and sugar in a small saucepan, and bring to a boil over medium-high heat. When it starts to boil, stir in the lemon juice, and continue boiling 8-10 minutes until it has become syrupy enough to coat the back of a spoon. Remove from heat and stir in the orange blossom and rose waters.
Serve the pudding at room temperature with a generous drizzle of syrup on top.