Finely ground pistachios and rose petal jam, for garnish
Honey, for serving
METHOD
In a heavy-bottomed saucepan over medium heat, combine milk, semolina flour, sugar, and mystique. Bring to a boil. Boil for 5 minutes, stirring constantly until bubbly and thickened.
Remove pan from heat. Add rose water. Spread mixture into a baking dish. Let cool until set.
Cut bananas into slices and drizzle with lemon juice to avoid discoloration. Arrange on top of semolina mixture to cover it completely.
Spoon the cream into a pastry bag fitted with a star tip. Cover bananas with cream.
Garnish with pistachios and jam. Cut into wedges and serve with some honey on the side to add as desired.
