Vanilla pearl couscous with raspberry coulis, raspberries, red currants, blueberries, mint and lime crumble.
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25 minutes
Ingredients
For 6 persons
-
200 g
-
1
vanilla pod
-
3 dl
almond milk
-
3 dl
cream
-
150 g
crystal sugar
-
6
egg yolks
Crumble
-
50 g
sugar
-
100 g
flour
-
50 g
almond powder
-
1 pinch
salt
-
grated lime zest
-
50 g
soft butter
Finishing
-
100 g
raspberries
-
100 g
blueberries
-
100 g
redcurrants
-
200 ml
raspberry coulis
-
18
mint leaves
Preparation
-
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.
-
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.
