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For the ashtaliyeh:
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Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese. (I doubled the amount of sugar for our tastes.).
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Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
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When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture. Stir continuously until the mixture thickens.
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Stir in the orange blossom water, rose water and mastic, then remove from heat.
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Pour through a strainer if desired. Then divide among small molds or ramekins and refrigerate for several hours (or overnight.).
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For the syrup:
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Bring sugar and water to a boil in a small saucepan. My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
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Remove from heat, and stir in orange blossom and rose waters. Cool completely - store leftovers in the refrigerator.
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For the garnish:
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Grind pistachios (the 2 tbsp is after the shells have been removed) with the sugar in a mortar and pestle, or gently pulse in a food processor.
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To serve:
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Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios. Drizzle with syrup and enjoy!
