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Lebanese fruit cocktail with fragrant avocado and mango purées and ashta

(4.87/5 - 15 votes)


- 1 cup heavy cream
- 1/2 cup whole milk
- 2 white bread slices
- 3 tbsp simple syrup
- 1 tsp cornstarch
- 1 tsp orange blossom water
- 1 tsp rose water


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.

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5 / 5

Excellent nothing to say more

Posted the 17/09/2013, 04:27
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5 / 5


Posted the 02/08/2013, 01:23
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5 / 5

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 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 instead of caramelizing sugar with a blow torch, to garnish. I will make this encore!

Posted the 23/07/2012, 19:31
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5 / 5


Posted the 02/10/2011, 08:09
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5 / 5


Posted the 21/08/2011, 14:34
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