Spring Fruit Pudding

Recipe Ingredients

		Strawberry Coulis
2 cups	474ml	Strawberries - quartered
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Lemon juice
		Mango Coulis
2 cups	474ml	Cubed mango
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Lemon juice
		Spring Pudding
6 cups	1422ml	Cubed angel-food cake
		(torn into 2-inch chunks)
2 cups	474ml	Cubed mango
2 cups	474ml	Quartered strawberries
2 cups	474ml	Sweetened whipped cream
5		Mint sprigs - for garnish

Recipe Instructions

Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth.

Mango coulis: Combine ingredients in a food processor and process until smooth.

In a small (2-quart) trifle dish or pretty glass bowl layer 1 1/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 1 1/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 1 1/2 cups of cake pieces and top with remaining mango and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2153 broadcast 05-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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