To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

In a non-sticky or stainless steel pot, put together the milk, sugar, dissolved starch and a dash of salt. Put on medium heat and stir continuously until the mixture thickens.

Turn off the heat. Add the rose water, orange blossom water and mastic gum.

Pour in a serving container and leave it to cool. Place in the refrigerator for a minimum of 2 hr before serving.

To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once d

Immediately before serving, spread the ashta cream over the Layali lubnan. Sprinkle with pistachios, almonds and pine nuts. At the end, add the banana slices and pour the sugar syrup on top of it all.

Note: You can serve the layali lubnan with honey instead of sugar syrup.

Note: You can find the recipe 'Ashta cream' listed under my profile.