Warbat

Method

1. Make the syrup (sheera) first so it has time to cool: put 50 g of granulated sugar and 40 ml of water in the smallest saucepan you have, bring to the boil over medium heat and stir once to dissolve. Add 0.5 tsp of lemon juice and simmer, without stirring, for 5-6 minutes until slightly thickened but still runny. Take off the heat, stir in 0.5 tsp of orange blossom water and leave to cool completely.
2. For the ashta, whisk 150 ml of whole milk with 1 tbsp of cornflour, 1 tbsp of fine semolina and 1 tsp of caster sugar in a small pan until completely smooth and no lumps remain. Set over medium heat and stir constantly with a wooden spoon or small whisk for 6-8 minutes, scraping the base, until it thickens to a stiff pudding that holds the trail of the spoon.
3. Off the heat stir 0.5 tsp of orange blossom water into the ashta, scrape it into a shallow bowl, press cling film directly onto the surface so no skin forms and chill for at least 20 minutes until cold and firm enough to hold its shape on a spoon.