It’s that wonderful time once again for an International Incident Party hosted by the wonderful Penny at Jeroxie. This month the theme is Sundaes! Oh How I love Thee Ice Cream! Yep I do eat ice cream 12 months out of the year…but Penny, who is down under, is laying in the hot summer sun right now while I am knee deep in snow! Maybe not the best time of the year for me. I guess it is time to play reverse psychology with myself and turn a negative into a positive….my Sundae will call out for Spring to arrive asap!
But quickly before, the randomly picked winner of the What is your Color TEArapy Mood Contest is…drum roll please….Kate from DietHood.com. Congratulations!
About 10 years ago I discovered a place in Montreal – in a lost industrial corner of the city – called Cocktail Antabli, a place that specializes in exotic fruit cocktails and waffles. It is owned by a Lebanese family. After my first experience there it became a mandatory yearly pilgrimage at the very least once a year. The fruit cocktails are ginormous and filling….they are more then a meal on their own. But so good, especially the big gooey white topping with pistachios drizzled in honey. And I always picked one with the amazing avocado purée.
So for this challenge I decided to recreate my favorite fruit cocktail from this shop. Now a Sundae does require ice cream and there is none in the original version, so I decided to turn the avocado purée into avocado ice cream. My post may look daunting because there are several recipes…but they are all short and very quick. I highly recommend you make this treat. The secret is picking perfectly ripe and sweet fruits. Oh ad that gooey white stuff I found out is called Ashta. The trick when eating it is to go a bit under the ashta and only have a small portion of it with each spoonfull so you still have ashta left with your last bites. I was very pleased to find a recipe for it on one of my favorite blogs owned by Joumana, Taste of Beirut. OK here we go with the making of:
Lebanese Fruit Cocktail Sundae
mango, strawberry, banana…sliced or cut
avocado ice cream (see below)
mango purée (see below)
strawberry coulis (see below)
ashta (see below)
- In a very tall glass layer a bit of bananas and mangoes then cover with a bit of strawberry coulis.
- Next layer strawberries and cover with a bit of mango purée.
- Add a scoop of avocado ice cream.
- Repeat the 3 layers
- Top with a big scoop of ashta, crushes pistachio and a liberal drizzling of honey. Find a very long spoon!
Avocado Ice Cream Recipe
250ml heavy cream
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
3 ripe avocados
Peel and seed the avocados, put into a blender with the milk and make a purée. Pour the purée into a mixing bowl, add the sugar, lemon juice and cream and beat until creamy. Transfer the mixture into an ice cream maker and follow the manufacturer’s instructions.
flesh of 1/2 a mango
2 tbsp water
1 tbsp sugar
Blend together to get a creamy purée. If too thick, adjust consistency with water.
1 cup of strawberries, chopped
2 tbsp water
1 tbsp sugar
Blend together to get a creamy coulis. If too thick, adjust consistency with water.
Ashta, makes about 1 cup
2 slices of American-style white bread
500ml of half-and-half or 1/2 milk and 1/2 heavy cream
2 tablespoons of cornstarch, diluted in a bit of water
1 Tablespoon of sugar
1 teaspoon of orange blossom water, 1 teaspoon of rose water
- Start by cutting the edges off the bread. Cut the soft white part in dices.
- Pour the half-and-half or milk and cream mixture (or whole milk) in a heavy-bottomed saucepan; add the diced bread and let it soak in the milk mixture for as long as possible, a day if you can.
- Heat the milk and bread mixture, 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.