SORBET "DOUDOU" A LA
A refreshing delicious treat.
2 cups water, boiling
6 to 8 ounces sugar
teaspoon cinnamon powder
1/2 teaspoon vanilla extract
Cut the passion fruit in halves.
Remove pulp. In a large bowl, combine pulp with the boiling water. Set aside
for 10 minutes. Strain the juice through a fine strainer. Add the sugar to the
juice. Stir to dissolve. Add cinnamon and vanilla.
Chill the mixture before
freezing in the ice cream maker. When the sorbet is thick and smooth, spoon in
a decorative mold. Freeze.
Unmold on a platter.
Spoon raspberry coulis
on the platter. Decorate with sliced bananas
1/2 cups fresh raspberries
1/4 cup sugar
1 teaspoon fresh lemon juice,
or to taste
Puree raspberries with sugar and lemon juice in a blender.
Pour mixture through a fine sieve into a bowl.
Coulis keeps 2 to 3 days,
covered and chilled.