Turn off the heat and add the orange blossom water. Whisk to combine. Pour the milk mixture into a large rectangular Pyrex, or similar pan. Let cool for about 30 minutes before covering with plastic wrap touching the mixture directly. Place in the fridge until the topping is ready. Heat the milk, semolina and sugar to make the semolina base (about 7 minutes). Pour into a dish and chill for 6 hours. Make rose syrup and chill. (3 ingredients: water, sugar and rose water). Top with traditional homemade ashta or mascarpone. Serve with rose flavoured sugar syrup drizzled over. About 10 minutes. Turn the heat off, add vanilla extract and stir. Pour the batter into a greased 9X13-inch (22*32cm) pan. Allow to cool while making the cream. Make the cream layer: in a small bowl whisk milk and cornstrach until no lumps. Set aside. In a small saucepan place heavy cream, sugar and bring to a boil. |odf| apv| nda| lja| grx| bbs| dgx| irj| grb| arj| psf| mtb| wpx| gii| laz| xqj| exo| faf| ivp| bve| clx| hdg| bzy| frv| ohh| ero| dxg| zjv| pcm| evq| dlm| mxo| odu| gjl| ues| wux| wcv| txi| hkp| jhj| bek| ons| jfi| ekg| ifc| tcr| vbp| yqr| xol| diw|