Ashtaliyeh (orange blossom and pistachio cream)

Instructions

1. Coarsely crush the pistachios and set them aside.
2. Dissolve the cornstarch in the cold water until you have a smooth paste.
3. Heat the milk, cream and sugar in a saucepan over medium heat without letting it boil.
4. Pour in the dissolved cornstarch while whisking, then let it thicken for 5 minutes over low heat, stirring constantly.
5. Take off the heat, add the orange blossom water and divide the cream among 4 small bowls.
6. Let it cool, then refrigerate for at least 2 hours.
7. When serving, sprinkle with pistachios and drizzle with a little sugar syrup.