Recipe: Raspberry Couscous Trifle

RASPBERRY COUSCOUS TRIFLE

"Once you try the couscous version of this traditional English dessert, you may never prepare it with pound cake again!"

FOR THE COUSCOUS:
2/3 cup water
1/4 teaspoon salt
1 tablespoon butter
1/2 cup uncooked 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

FOR THE RASPBERRY COULIS:
1 (12 ounce) package frozen raspberries, thawed
1/2 cup water
1/3 cup plus 2 tablespoons sugar

FOR SERVING:
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
2 boxes (6 ounces each) fresh raspberries
Fresh mint leaves (for garnish)

TO MAKE THE COUSCOUS:
In a medium saucepan over medium heat, bring the 2/3 cup 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 8 (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 1/4 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.

TO PREPARED THE WHIPPED CREAM AND SERVE: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 8 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.

Makes 8 servings
Source: Couscous by Kitty Morse