Lebanese mahalepi

Syrup:

250 gr sugar 250 gr water 1 tbsp rose water

Cream:

1500 gr milk 500 gr heavy cream 140 gr sugar 140 gr cornflour 20 gr rose water ½ tsp ground mastic 100 gr pistachios, chopped

Prepare the syrup: In a saucepan, boil the sugar, water, and rose water for 5 minutes until the syrup slightly thickens. Set aside to cool.

Prepare the cream: In another saucepan, combine the milk, heavy cream, sugar, rose water, and cornflour. Stir continuously over medium heat until the mixture thickens. Remove from heat and mix in the ground mastic.

Pour the cream mixture into individual serving glasses or a baking dish. Let it cool at room temperature for 1 hour before refrigerating.

Refrigerate for 2-3 hours until completely chilled and set.

Before serving, pour the cold syrup over the surface of the mahalepi and sprinkle generously with chopped pistachios, ensuring full coverage of the cream.

Desserts