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Toasted Bread Cream Dessert with Orange Blossom and Pistachios Recipe

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  • Author: Sara
  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Toasted Bread Cream Dessert is a luscious Middle Eastern-inspired treat featuring lightly toasted bread soaked in fragrant orange blossom syrup, layered with a smooth semolina and ricotta cream infused with rose and orange blossom waters, and topped with crunchy pistachios. Perfectly chilled, this elegant dessert offers a delicate balance of floral aromas and creamy textures, ideal for impressing guests or enjoying a refined sweet finish.

Ingredients

For the Bread and Syrup

  • 6 slices white sandwich bread
  • 1 ½ cups white granulated sugar
  • 1 cup water
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon orange blossom water

For the Cream (Ashta)

  • ⅓ cup fine semolina
  • 3 tablespoons cornstarch
  • 1 tablespoon granulated sugar
  • 4 cups whole milk
  • 1 ½ teaspoons orange blossom water
  • 1 ½ teaspoons rose water
  • 8 ounces ricotta cheese

For Garnish

  • ¾ cup pistachios, finely chopped

Instructions

  1. Toast the bread: Toast the 6 slices of white sandwich bread until they are lightly golden and crisp. Once toasted, arrange the slices in a single layer in your baking dish to prepare for soaking.
  2. Prepare the syrup: In a saucepan, combine 1 ½ cups sugar and 1 cup water and bring to a boil. Add 1 teaspoon fresh lemon juice and let it simmer for about 7 minutes until the syrup lightly coats the back of a spoon yet remains pourable. Remove from heat and stir in 1 tablespoon orange blossom water for fragrance.
  3. Syrup soak: Pour the hot syrup evenly over the toasted bread in the baking dish. Let the bread soak for 2-3 minutes, then carefully flip the slices to allow both sides to absorb the syrup evenly, preventing any dry patches.
  4. Make the cream base: In a clean saucepan, whisk together ⅓ cup fine semolina, 3 tablespoons cornstarch, and 1 tablespoon granulated sugar with 4 cups whole milk until smooth. Cook over medium heat, stirring constantly, for 10-12 minutes until the mixture thickens to a loose pudding consistency where clear lines form when a spatula is drawn through.
  5. Flavor and combine cream: Remove the cream from heat and stir in 1 ½ teaspoons orange blossom water, 1 ½ teaspoons rose water, and 8 ounces ricotta cheese until fully combined and smooth.
  6. Layer cream over bread: While still warm, pour the creamy ashta mixture evenly over the soaked bread in the baking dish and smooth the surface with a spatula to create a glossy, level layer.
  7. Cover and chill: Cover the dessert directly with plastic wrap, pressing gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to chill and set completely.
  8. Serve: Just before serving, remove the plastic wrap and sprinkle the top evenly with ¾ cup finely chopped pistachios. Cut into squares and serve cold for a refreshing and fragrant dessert experience.

Notes

  • Use fresh, high-quality ricotta cheese for the creamiest texture.
  • The orange blossom and rose waters can be adjusted to taste, but they provide essential floral notes characteristic of this dessert.
  • Ensure to press the plastic wrap onto the cream surface to avoid forming a skin while chilling.
  • This dessert is best served well chilled and can be prepared a day in advance.
  • For a gluten-free version, substitute the white sandwich bread with gluten-free bread.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Middle Eastern

Find it online: https://sarabaking.com/toasted-bread-cream-dessert-with-orange-blossom-and-pistachios-recipe/