Mesfouf with cream

• 400 g of fine semolina / mesfouf (very fine couscous)
• 50 g butter
• 4 tablespoons powdered sugar
• 150 g of fresh grapes
• Half a glass of geranium water
• 4 large pomegranates, deseeded
• A tablespoon of pistachios, for garnish
• A few rose petals optional

Pistachio pastry cream:

• 50 cl of milk
• 100 g sugar
• 100 g of 100% pure pistachio paste
• 4 egg yolks
• 4 tablespoons of starch

Pomegranate Cream:

• 50 cl of milk
• 100 g sugar
• Half a glass of pomegranate syrup
• 4 egg yolks
• 4 tablespoons of starch

1. To start the mesfouf with cream, moisten the semolina with a little oil, mix the seeds well, put everything in the top of a couscoussier.
2. Fill the bottom of a couscoussier with boiling water, and put the semolina to steam for about ten minutes.
3. For a large quantity of boiling water directly onto the couscous-semolina seeds.
4. Let the creamy mesfouf mixture drain for 10 minutes.
5. Return the wet semolina to a large dish and, using your hands, gently scatter the seeds that have stuck together, airing them out.
6. Put back to cook in the couscoussier basket for 10 more minutes.
7. Once the semolina of the mesfouf with cream is cooked, put it in a large dish, and add the geranium water and the butter quickly so that it melts and coats the seeds, and stir well, let cool. Book.
8. Now prepare the pistachio pastry cream.
9. Mix the sugar with the egg yolks then add the starch.
10. Heat the milk and for it over the sugar and egg mixture.
11. For everything back into the saucepan and bring to a boil, stir in the pistachio paste, stirring constantly until the cream thickens.
12. The first cream of the creamy mesfouf is ready.
13. The preparation of your pomegranate cream is the same as the pistachio cream, so repeat the steps.
14. Mix the creamy mesfouf with the pomegranate seeds, adding 2 tablespoons of sugar, keep a few pomegranates for decoration
15. In a large cup or in verrines according to your choice
16. Tilt the bowl, for a layer of pistachio cream, a layer of mesfouf mix with the pomegranates, and finish with a layer of pomegranate cream, decorate with pomegranate seeds, pistachio powder and rose petals, place in the fridge for 2 hours of time before consuming.
17. Treat yourself !