Ashtaliyeh

Directions

1. 1
   For the ashtaliyeh:
2. 2
   Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese. (I doubled the amount of sugar for our tastes.).
3. 3
   Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
4. 4
   When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture. Stir continuously until the mixture thickens.
5. 5
   Stir in the orange blossom water, rose water and mastic, then remove from heat.
6. 6
   Pour through a strainer if desired. Then divide among small molds or ramekins and refrigerate for several hours (or overnight.).
7. 7
   For the syrup:
8. 8
   Bring sugar and water to a boil in a small saucepan. My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
9. 9
   Remove from heat, and stir in orange blossom and rose waters. Cool completely - store leftovers in the refrigerator.
10. 10
    For the garnish:
11. 11
    Grind pistachios (the 2 tbsp is after the shells have been removed) with the sugar in a mortar and pestle, or gently pulse in a food processor.
12. 12
    To serve:
13. 13
    Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios. Drizzle with syrup and enjoy!