Step 1: Dash of sea salt Dilute cornstarch in cold milk.
Step 2: In a small pot, break up bread into small pieces, pour cream and milk mixture over it, and bring to a simmer.
Step 3: Stir occasionally to avoid scalding the mixture.
Step 4: Add all other ingredients and mix well. Keep stirring until mixture becomes "pastry cream" thick. Remove from heat and let cool.
Step 5: Set aside for assembly. To assemble the dessert, layer fruits, drizzle strawberry coulis, mango and avocado purées, top with a generous serving of ashta, toasted almond slivers and raw pistachios.
Love this. Better than the local restaurants. I cheated and used store bought ashta but home made would be better I'm sure but we are also gluten free so that rules the bread out. I used a little mango nectar instead of the fragrant mango purée since I didn't have mangos on hand. For the fragrant avocado purée I added more than http://www.food.com/recipe/authentic-middle-eastern-syrup-for-pastries-asl-480968 by mistake and it was too sweet, so stick to the amount or maybe less. I used fresh strawberries, banana & a cherry on topfor the fruit. I also used both chopped pistachios & slivered almonds plus a good drizzle of pretty good liquid honey and some http://www.bakersroyale.com/basic-baking-series/baking-basics-how-to-make-homemade-dulce-de-leche instead of caramelizing sugar with a blow torch, to garnish. I will make this encore!
Excellent nothing to say more