Summary

Ingredients

• 0.5 liter ½ milk
• 65 g soft wheat semolina
• 1 egg (s)
• 3 tablespoon rose water

For the syrup:

• 250 grams sugar
• 140 ml water
• 2 tablespoon lemon juice
• 1 tablespoon rose water

Also:

• 150 ml whipped cream
• 2 tablespoon sugar
• some pistachios, chopped
• possibly some fresh rose petals

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Instructions

1. Bring the milk to the boil and sprinkle with the semolina. Simmer for about 2 - 3 minutes until the semolina thickens. Always stir with the whisk so that nothing sticks. Whisk the egg with the rose water well and stir slowly with the whisk into the hot semolina.
2. Rinse the portion bowl with cold water and distribute the semolina in it. Refrigerate.
3. For the syrup, put 2 tablespoons of water and 50 g of sugar in a saucepan. Reduce over high heat until the sugar starts to caramelize. Don`t let it get too dark. Deglaze with the water (watch out it splashes) and add the remaining sugar. Reduce for about 10 minutes over medium heat. Then let it cool down and then add lemon juice and rose water.
4. Beat the whipped cream with a hand mixer until creamy and stir in 2 tablespoons of sugar.
5. Turn the semolina out of the serving bowls onto a plate and pour the caramel syrup over it. Put a whipped cream on top of the semolina and sprinkle with the chopped pistachios. Garnish with some fresh, clean rose petals.