Vanilla pearl couscous with raspberry coulis, raspberries, red currants, blueberries, mint and lime crumble.
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25 minutes
Ingredients
For 6 persons
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200 g
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1
vanilla pod
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3 dl
almond milk
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3 dl
cream
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150 g
crystal sugar
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6
egg yolks
Crumble
-
50 g
sugar
-
100 g
flour
-
50 g
almond powder
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1 pinch
salt
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grated lime zest
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50 g
soft butter
Finishing
-
100 g
raspberries
-
100 g
blueberries
-
100 g
redcurrants
-
200 ml
raspberry coulis
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18
mint leaves
Pearl Couscous Spelt
Soubry Pearl Couscous Spelt is made from 100% spelt grain. The selection of high-quality raw materials ensures that Soubry can offer you all the goodness of spelt in this delicious pasta. Just like the classic pearl couscous, you have to cook it like pasta, which keeps it nice and al dente. You can use it in a main course, but it also makes a perfect amuse bouche, appetizer, side dish, cold salad and even soup and dessert. Bon appétit!
Preparation
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Crumble:
- Mix all ingredients except the lime zest.
- Pour this mixture out onto a baking tray lined with baking paper and bake for 25 minutes at 150°C. Grate in the lime 5 minutes before the end of the baking time.
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Vanilla pasta pearl couscous:
- Pour the almond milk with the cream into a saucepan, add the opened vanilla pod and bring to the boil.
- Add the pearl couscous and cook uncovered for 7 minutes.
- In the meantime, beat the egg yolks with the sugar to form a ruban.
- Now gradually add the cooked pasta pearl couscous and heat this mixture for a while for it to bind. Take care not to allow it to boil.
- Allow to cool, stirring frequently so that a skin does not form.
- Serve in a dish with the raspberry coulis, berries and raspberries, mint leaves and crumble.
