Aish-el-Sarayeh with Raspberry Coulis

Name: Aish-el-Sarayeh with Raspberry Coulis
Cook time: 20 min
Yield: 8-10
Cuisine: Middle Eastern

roubashahin.com.au

This Aish El Sarayeh with Raspberry Coulis is an easy, creamy dessert with a tangy twist. The hardest part? Waiting for it to set!

PREP TIME

10 minutes

COOK TIME

20 minutes

Set in the refrigerator

3-4 hours

SERVES

8-10

About this recipe

Aish El Sarayeh with Raspberry Coulis is a delicious twist on the traditional Lebanese dessert. The classic Aish El Sarayeh—the first dessert I ever learned to make—is usually finished with a generous sprinkle of ground pistachios. But in this version, I’m pairing the creamy, sweet milk pudding with a vibrant raspberry coulis for a fresh, tangy contrast. It’s simple, elegant, and perfect for any occasion.

This is such a great dessert if you’re new to the kitchen because it’s easy to prepare, and the hardest part is waiting for it to set! But don’t worry—I always find a way to enjoy it sooner. I combine the leftover milk pudding from the pot with any extra raspberry coulis and eat it warm. It’s so naughty, but I love the comforting warmth of it. If you enjoy Arabic desserts, you’ll love my Warbat recipe—a must-try for filo pastry lovers!

Ingredients

Milk Pudding

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

Other

8-10 (or more depending on size) rusk bread toast biscuits.
Pistachios roughly ground to garnish

Sugar Syrup

1 cup sugar
¾ cup water
2 teaspoon rosewater
1 teaspoon lemon juice

Raspberry Coulis

3 cup fresh/frozen raspberries
3/4 cup sugar
2 teaspoon 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.

Notes from Rouba

Pouring all the hot syrup over the rusks is a vital step in this recipe.
Broken rusks give a nice effect to the presentation of the dish so don’t stress if they don’t all fit evenly in one layer at the bottom of your serving dish or glass.

Method

Step 1.

Arrange rusks in a round serving dish (approximately 28cm) side by side. To make the sugar syrup, place all ingredients in a small saucepan over medium heat. Bring to a boil (this happens fairly fast), lower the heat, and continue to boil for approximately 5 minutes until the syrup slightly thickens (you don’t want thick syrup for this recipe).

Remove from heat and immediately soak the rusks well by pouring the hot syrup all over making sure they are well soaked.

Step 2.

To make the milk pudding, combine all ingredients in a saucepan on medium heat and bring to a boil whisking continuously. This may take some time, but be patient. Once it boils and the mixture thickens slightly, remove the pan from the heat and stir in rosewater.

Pour the milk mixture over the syrup-soaked rusks. Set in the fridge for at least 1 hour.

Step 3.

In the meantime begin making the raspberry coulis;

Mix raspberries, sugar, and a squeeze of lemon juice in a saucepan over medium heat, stirring until the raspberries release their juices. In a small bowl, combine cornflour with a little water to create a smooth slurry. Stir the slurry into the raspberry mixture and continue cooking, stirring occasionally, for about 8-10 minutes, until the coulis slightly thickens and coats the back of a spoon while remaining pourable.

For a smooth texture, blend the mixture until silky. If a seedless coulis is preferred, strain it through a fine-mesh sieve. Stir in vanilla extract once removed from the heat. Allow the coulis to cool slightly before pouring it over the dessert.

Step 4.

Once the Aish El Saraya has set and is no longer runny, pour the raspberry coulis evenly over the surface. Give the dish a slight tap on the bench to help the coulis spread and settle smoothly. Cover and refrigerate until fully chilled before serving.