1/2 cup supply sugar
3/4 cup water
3/4 cup semolina Flour Mills
1/4 kilo mozzarella cheese
1 tbs. rose water A speck of Mistica Sugar syrup
1 cup supply milk powder
3 cup water 3 tbs. supply sugar
3 tbs. corn starch
1 can thick cream ( geemar 170g)
Boil water and miscast, add cheese and semolina stir quickly, until you get one ball, remove from heat and then add rose water.
Spread little sugar syrup on marble base, flatten cheese mixture by using a rolling pin to a rectangle, shape with 2 mm thickness, cut into longitude rectangles, spread cream sauce in along rectangles, fold as a roll, cut into small diagonal squares, repeat with remaining rectangles, arrange in a serving tray, pour a lit-tle sugar syrup, garnish with pistachio powder, stand in fridge until served. Cream Sauce:
Combine all ingredients together and cook over heat continuously stirring until thick, stand to cool. then add thick cream.