Prep time 5 minutes
Cook time 20 minutes
Yield: Serves or Makes 9x13 Pan
In a small pot mix the heavy cream, cornstarch, and flour. Whisk and bring to a boil until thickened. Pour into a small dish and cover with plastic wrap. Refrigerate until set and cool.
In another small pot prepare the simple syrup. Mix the sugar and water and allow to come to a boil. Once it's boiling, add the lemon juice and allow it to boil until it coats the back of a spoon, about 15 minutes. Remove from heat and let it come to room temperature.
Prepare the Layali Lebnan by constantly whisking the farina and milk over medium heat until thickened. Pour into a 9x13 glass pyrex dish and cover with plastic wrap touching the pudding so a skin doesn't form. Refrigerate for 2 hours until set.
Mix the clotted cream with a spoon so its a frosting like consistency. Spread it on top of the set semolina pudding and top with ground pistachios. Refrigerate for another hour. Cut and serve the pudding topped with simple syrup or honey.