Raspberry Couscous Trifle

Ingredients

• Couscous
• 2/3 cup water
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1/2 cup couscous
• 2 tablespoons sugar
• 2 tablespoons amaretto (almond liqueur)
• Custard
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/2 cups milk
• 2 egg yolks, lightly beaten
• Coulis
• One 12-ounce package frozen raspberries, thawed
• 1/2 cup water
• 1/3 cup plus 2 tablespoons sugar
• 1 cup heavy (whipping) cream, chilled
• 1 teaspoon vanilla extract
• Two 6-ounce boxes fresh raspberries
• Fresh mint leaves for garnish

Directions

To make the couscous: In a medium saucepan over medium heat, bring the water, salt, and butter to a boil. Remove from 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 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 1/4 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.

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.

Yield: 8 Servings