Semolina Pudding

Ingredients:

2 cups almond or cashew cream
1/4 cup semolina
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon orange blossom water
a dash of rosewater
1 teaspoon vanilla bean paste
a pinch of salt

1/2 cup sugar
3/4 cup water
1 teaspoon lemon juice
1/2 teaspoon orange blossom water
1/4 teaspoon rosewater

3/4 cup coconut cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla
2 tablespoons pistachios, slivered

Heat almond milk until warm and add semolina and sugar. Stir constantly until mixture thickens. Add orange blossom water, rosewater, vanilla, and salt. Pour pudding into serving dish or ramekins. Set aside or refrigerate.

Meanwhile, combine sugar and water and simmer until sugar is dissolved. Add lemon, orange blossom, and rose water. Set aside to cool.

Whip cream until stiff peaks. Fold in powdered sugar and vanilla.

Top the pudding with the cream. Drizzle with the sugar syrup. Garnish with pistachios.