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3 April, 2013

Cocktail she’af

Posted in : Desserts, Recipes on by : el Meza

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cocktail-avocatCocktail she’af – Lebanese Fruit Cocktail

A very classic Lebanese concoction found at every street corner café in Beirut, blending local and regional fruits with Fragrant Avocado and Mango Purées and Ashta…  into a fresh and healthy dessert that you can really sink your teeth into. It’s an absolute favorite, even for the kids.

Fruit List:

  • Blueberries
  • Blackberries
  • Pineapples
  • Peaches
  • Bananas
  • Cherries
  • Mangoes

Peel, slice, cut the fruits into bites size pieces and place aside for assembly

Simple Syrup

Ingredients:

  • 1 cup of vanilla sugar
  • 1 cup of water
  • 1/4 tsp of orange zest
  • 1 tsp of orange blossom water
  • 1 tsp of rose water

Preparation:

Bring the mixture to a gentle simmer, once all sugar is melted, turn off heat and set aside to cool before using.

Fragrant Avocado Purée

Ingredients:

  • 1 avocado
  • 5 tbsp of simple syrup
  • 1/4 to 1/2 cup of water (adjust as needed)
  • 1 tsp of orange blossom water

Preparation:

In a blender, mix all ingredients to get a creamy runny final product. If too thick, add a splash of water at a time. Set aside for assembly.

Mango Purée

Ingredients:

  • 1 mango
  • 3 tbsp of water
  • 1 tbsp of simple syrup

Preparation:

Blend together to get a creamy runny final product. If too thick, adjust consistency with water. Set aside for assembly.

Strawberry Coulis

Ingredients:

  • 2 cups of strawberries
  • 2-3 tbsp of water

Preparation:

Mix in a blender, then pass through a sieve. Depending on the sweetness of the strawberries, replace 1 tbsp with simple syrup. Set aside for assembly.

Ashta*

Ingredients:

  • 1 cup of heavy cream
  • 1/2 cup of whole milk
  • 2 white bread slices, edges trimmed
  • 3 tbsp of simple syrup
  • 1 tsp of cornstarch
  • 1 tsp of orange blossom water
  • 1 tsp of rose water
  • Dash of sea salt

*(you can also replace this ashta topping by plain Ricotta cheese).

Preparation:

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.

Topping:

  • some pine nuts
  • some soaked raw almonds, peeled
  • honey

To assemble the dessert, layer fruits, drizzle strawberry coulis, mango and avocado purées, top with a generous serving of ashta, almonds and pine nuts and drizzle with some honey.

And… Tarraaaaaa!

 

 

 

 

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