Passion Fruit & Couscous Trifle

By • December 1, 2010 • 1 Comments

2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Passion fruit juice has always been one of my favorite. I like the flavour and the sweet fragrance of the fruit. I recently visited my mother-in law and got to taste her freshly grown passion fruit. Strangely, not many people know about the fruit as it is rarely found in any super markets in India; at least I've never seen anyone selling it here. I've always tasted them fresh from the garden. I came back home excited with a basket-full of passion fruit and an urge to try something totally different.
Passion fruit is rich in vitamins A and C and a good source of potassium and iron. The seeds are high in fibre.I used to throw away the seeds, thinking that they may be bitter, without even tasting them. Only recently, I discovered that the seeds are not bitter and also have a nice crunchy taste.
If using the pulp and seeds simply cut in half and spoon out the flesh. To extract the juice, scrape the pulp and seeds against a sieve with a wooden spoon (if you want to omit the seeds). A lot of fruit are needed for a little juice, but a little juice goes a long way.A syrup made by boiling down the diluted juice with a little sugar further intensifies the flavor and makes a wonderful fruit salad dressing or cocktail ingredient.
Megha

Serves 4

  • 125 milliliters mango juice (canned or fresh)
  • 1 tablespoon caster sugar
  • 1 teaspoon ground cinnamon
  • 1 vanilla bean, split, seeds removed
  • 100gms couscous
  • 4 large passion fruit pulped
  • 2 bananas, peeled & sliced
  • 1 cup sweet cream
  • extra cinnamon for sprinkling
  1. In a small saucepan, heat mango juice, sugar, cinnamon and vanilla until simmering. Add couscous, cover and set aside. Stir with a fork to separate the grains.
  2. Divide the couscous into 4 portions. Using 200ml glasses, place a layer of passion fruit and banana in the base of each glass followed by couscous then a layer of sweet cream. Repeat the layers finishing with a layer of sweet cream.
  3. Sprinkle with cinnamon and allow it to set for 4-5 hours or overnight. Serve cold.
Jump to Comments (1)

Comments (1) Questions (0)

Default-small
Default-small
Monkeys

about 4 years ago monkeymom

This is beautiful looking. I love the idea of the couscous and trifle combo.