Cream semolina cake (mhalla bel kashta)

Instructions

1. In a saucepan, heat the cream with the sugar over low heat until the sugar dissolves, without letting it boil.
2. Remove from the heat and whisk in the semolina in a steady stream. Add the melted butter, the pinch of salt and the orange blossom water.
3. Let the mixture thicken over very low heat for 5 minutes, stirring constantly, until it reaches a soft, puree-like texture.
4. Pour the mixture into a lightly buttered round mold, smooth the top and let cool completely.
5. For the syrup, boil the water and sugar for 5 minutes, then add the orange blossom water and let it cool slightly.
6. Unmold the mhalla onto a plate, pour the warm syrup over it, scatter with pistachios and dust with icing sugar before serving.