Aish El Saraya

Step 1

Place the soft white bread in food processor and process until it turns into soft crumbs.

Step 2

Combine the breadcrumbs with the heavy cream, the milk, the cornstarch, the rose water and the orange blossom water in a saucepan. Over low heat, whisk constantly until mixture thickens into a cream like texture. This may take 7-10 minutes.

Step 3

Cool the cream until it reaches room temperature, then store in the fridge.

Step 4

Use a food processor to process the dry rusks into crumbs. Set aside.

Step 5

Stir together the sugar and water in a large saucepan over medium heat until sugar is dissolved and mixture comes to a boil. It doesn't need to thicken too much.

Step 6

Add the dry breadcrumbs, stir to combine, then remove from heat and stir in the rose water and the orange blossom water.

Step 7

Assemble by spreading the breadcrumb mixture into your serving platter, and topping with the chilled cream. Garnish with pistachios and rose petals and clumps of rose petal jam, or however you like!