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* Exported from MasterCook *
Raspberry Couscous Trifle
Recipe By :Couscous: Fresh and Flavorful Contemporary Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-03 Mar. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COUSCOUS:
2/3 cup water
1/4 teaspoon salt
1 tablespoon butter
1/2 cup couscous
2 tablespoons sugar
2 tablespoons amaretto -- (almond liqueur)
For the custard:
1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups milk
2 egg yolks --lightly beaten
2 teaspoons vanilla extract
COULIS:
12 ounces frozen raspberries -- thawed
1/2 cup water
1/3 cup sugar -- plus
2 tablespoons sugar
1 cup heavy (whipping) cream -- chilled
1 teaspoon vanilla extract
12 ounces fresh raspberries -- (two 6-ounce)
Fresh mint leaves for garnish
To make the couscous, in a medium saucepan over medium heat, bring the
water, salt and butter to a boil. Remove from the heat. Add the
couscous in a stream. Stir once. Cover and let stand until couscous is
tender, 12 to 15 minutes. Transfer to a bowl and stir in the sugar and
amaretto.
Set aside.
To make the custard, in a medium saucepan over medium heat, combine
the sugar, cornstarch and salt. Add the milk and whisk continuously
until the mixture is warm. With a measuring cup, remove 1/4 cup of the
mixture and blend with the egg yolks. Return this egg mixture to the
saucepan.
Whisk continuously until bubbles form and the custard begins to
thicken, 5 to 6 minutes. Remove the custard from the heat and stir in
the vanilla. Immediately combine 1/3 cup of the hot custard with the
couscous. Spoon equal portions of this couscous mixture into eight 6-
ounce clear parfait glasses or small bowls.
Spoon equal amounts of the remaining hot custard over each dessert.
Set aside.
To make the coulis, in a blender or food processor, puree the thawed
raspberries with the water. Strain into a medium saucepan. Over medium
heat, combine 1/3 cup of the sugar with the strained puree. Cook,
stirring occasionally, until the mixture reduces by a quarter, 5 to 6
minutes. Spoon equal amounts of coulis over the custard in each
parfait glass.
In a chilled metal bowl, whip the cream until soft peaks form. With a
spatula, gently fold in the vanilla and the remaining sugar. Reserve
eight fresh raspberries. Arrange the remaining raspberries on top of
the coulis in each parfait glass. Top with a generous dollop of
whipped cream. Garnish with reserved berries and mint leaves and
serve.
ญญ From "Couscous: Fresh and Flavorful Contemporary Recipes" by Kitty
Morse
Contributed to the FareShare Gazette by Fatima; 7 March 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 235 Calories; 4g Fat (16.6% calories
from fat); 4g Protein; 44g Carbohydrate; 3g Dietary Fiber; 14mg
Cholesterol; 155mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit;
1/2 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
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