3 April, 2013
Cocktail she’af
Posted in : Desserts, Recipes on by : el Meza
Cocktail 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!