Layali lubnan (semolina cream with orange blossom)

Instructions

1. Roughly crush the pistachios with a knife and set them aside.
2. In a pan, heat 800 ml of milk with the sugar and semolina, stirring constantly over medium heat until lightly thickened, about 8 minutes.
3. Dissolve the cornflour in the remaining 200 ml of very cold milk, then pour this mixture into the pan while whisking.
4. Continue cooking over low heat for 5 minutes, stirring, until you have a cream that coats the spoon in a ribbon.
5. Off the heat, stir in the orange blossom water and rose water, then divide the cream among 6 dampened small dishes or pour it into one large dish.
6. Leave to cool, then refrigerate for at least 2 hours so the cream sets properly.
7. Just before serving, scatter over the crushed pistachios, dust with cinnamon and icing sugar.