661. Lebanese Fruit Cocktail

This rich and decadent Lebanese fruit cocktail drink is more of a dessert or meal substitute to tell you the truth.
As delicious as it may be, it does have a combination of components that make it suitable for an occasional treat, and it is really filling.

The avocado ice cream and Lebanese ashta are layered between some fresh mango and strawberry puree.
Some raw peeled nuts of choice, soaked in cold water and refrigerated the day before, top this splendor and render this cocktail suitable for consumption with a long spoon rather than a straw.
Adapted form cheapethniceatz.

Ingredients:

avocado ice cream
mango purée
strawberry purée
ashta
raw peeled nuts soaked in water and rosewater the night before
honey (optional)

For the avocado ice cream:
1 cup heavy cream
1 Tbsp fresh lemon juice
1/2 cup sugar
1 cup milk
3 ripe avocados

For the mango purée:
flesh of 2 small mango
2 Tbsp water
1 Tbsp sugar

For the strawberry purée:
1 cup of strawberries, chopped
2 Tbsp water
1 Tbsp sugar

For the ashta:
2 slices of American-style white bread
1 cup milk
1 cup heavy cream
2 Tbsp cornstarch, diluted in a bit of water
1 Tbsp sugar
1 tsp orange blossom water, 1 tsp rose water

Method:

The night before: make the avocado ice cream, make the ashta, soak the raw peeled nuts in water and some rosewater.
In a tall glass put a scoop of avocado ice cream.
Add some mango puree, followed by some mashed ashta, then some strawberry puree.
Top with another scoop of avocado ice cream and mashed ashta, the drained nuts, and a drizzle of honey if you like.

To make the avocado ice cream: Peel and seed the avocados, put into a blender with the rest of the ingredients and blend until creamy. Transfer the mixture into an ice cream maker and follow the manufacturer’s instructions.
To make the ashta: Cut the edges off the bread. Cut the soft white part in dices. Pour the milk and cream in a heavy-bottomed saucepan; add the diced bread, add the sugar; dilute the cornstarch in water; stir the milk mixture continuously until it starts to steam; add the cornstarch and keep stirring until the mixture thickens, making sure it does not burn (adjust the heat). Add the flavored waters if using, stir a few seconds more and remove from the heat. Pour into a bowl, let it cool and then cover with plastic and store in the fridge overnight to give the cream a chance to thicken.
To make the mango purée: Blend together to get a creamy purée.  If too thick, adjust consistency with water.
To make the strawberry purée: Blend together to get a creamy purée.  If too thick, adjust consistency with water.

 صحة و عافية