- Pour the milk into a pan and add the semolina, sugar, half the stem ginger syrup and the lemon. Squeeze the seeds out of the cardamom pods and into the pan. Discard the husks. Whisk together for 6-8 minutes over a low heat until really thick.
- Remove the pan from the heat and leave to infuse for 2 minutes. Whisk together and divide the mixture between four serving glasses. Add a splash more milk if the mix looks too thick. Place into the fridge for 20 minutes to cool.
- Whisk the cream together remaining stem ginger syrup.
- Spoon the cream over the cooled mamounia and return to the fridge for 20 minutes to chill down. Top with stem ginger, rose petals, almonds and pistachios. Drizzle over a little more of the stem ginger syrup and serve immediately.
330ml whole milk
60g fine ground semolina
2 tbsp caster sugar
4 tbsp stem ginger syrup + extra for drizzling
The juice of ½ a lemon
2 cardamom pods, lightly crushed
120ml double cream
20g stem ginger, finely sliced
1 tbsp dried rose petals
15g flaked almond
10g pistachio slithers