Dash of sea salt Dilute cornstarch in cold milk.
In a small pot, break up bread into small pieces, pour cream and milk mixture over it, and bring to a simmer.
Stir occasionally to avoid scalding the mixture.
Add all other ingredients and mix well. Keep stirring until mixture becomes "pastry cream" thick. Remove from heat and let cool.
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