Aish-el-Sarayeh with Raspberry Coulis - Rouba Shahin Middle Eastern Cooking

Name: Aish-el-Sarayeh with Raspberry Coulis - Rouba Shahin Middle Eastern Cooking
Total time: 20 min
Ingredients: 2 ½ cups 600ml milk of full cream milk; 1 x 500ml thickened cream; 6 levelled tablespoons cornflour; 2 ½ tablespoons sugar; 2 tablespoons rose water; 8-10 or more depending on size rusk bread toast biscuits.; Pistachios roughly ground to garnish; 1 cup sugar; ¾ cup water; 2 teaspoons rosewater; 1 teaspoon lemon juice; 3 cups fresh/frozen raspberries; 3/4 cup sugar; 2 teaspoons vanilla extract; squeeze of lemon; 1 ½ teaspoon cornflour - Mix the cornflour with a small amount of water about 1 tablespoon to create a slurry before adding it to the saucepan.

roubashahin.com.au

Aish El Sarayeh with Raspberry Coulis is a creamy Arabic dessert topped with tangy raspberry sauce. Easy to make, perfect for beginners!

View full recipe on roubashahin.com.au

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Ingredients

2 ½ cups 600ml milk of full cream milk
1 x 500ml thickened cream
6 levelled tablespoons cornflour
2 ½ tablespoons sugar
2 tablespoons rose water
8-10 or more depending on size rusk bread toast biscuits.
Pistachios roughly ground to garnish
1 cup sugar
¾ cup water
2 teaspoons rosewater
1 teaspoon lemon juice
3 cups fresh/frozen raspberries
3/4 cup sugar
2 teaspoons vanilla extract
squeeze of lemon
1 ½ teaspoon cornflour - Mix the cornflour with a small amount of water about 1 tablespoon to create a slurry before adding it to the saucepan.