1. Crush the pistachios by pulsing in a mini food processor until you have a medium coarse texture

To make the whipped cream

1. Whip the heavy cream with the icing sugar and orange blossom water until you have soft peaks. Refrigerate
2. In a small pot, add the sugar, Stir together the water and sugar, bring to the boil then simmer for five minutes on low
3. Add the orange blossom water, swirl around and turn off the heat. Once cooled, store in a jar the fridge and set aside

To make the semolina base

1. In a medium pot, add the milk, semolina and sugar and stir together over medium heat until the semolina thickens for about 5-10 minutes
2. When it begins to thicken add a teaspoon of orange blossom water and turn down the heat and stir for another minute. Set aside

To layer Layali Lubnan

1. Transfer to a deep dish and leave to cool for around half an hour before adding a layer of cream or ashta, before topping with the crushed pistachios
2. Cover with a lid or plastic wrap and refrigerate for a few hours, if not overnight.
3. Once ready to serve, drizzle a little orange blossom syrup on top.