Sorbet "doudou" a la maracudja

  • Time cooking time:
  • Yield serves 6

Ingredients

    12 passion fruit (maracudja)
    2 cups water, boiling
    6 to 8 ounces sugar
    1/2 teaspoon cinnamon powder
    1/2 teaspoon vanilla extract
    raspberry coulis (recipe follows)
    sliced bananas


    RASPBERRY COULIS

    2 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.

Preparation

    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 or individual molds.Freeze.
    Unmold on pales.
    Spoon raspberry coulis on the platter. Decorate with sliced bananas

    RASPBERRY COULIS
    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.

Notes
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