In the spirit of spring, this edition’s recipe is the highly rated and easy to make Spring Fruit Pudding by chef Emeril Lagasse. You can find the full recipe at foodnetwork.com. The recipe and ingredients here are divided, so that each group of ingredients is followed by the directions needed for preparing. Enjoy!
Ingredients:
Strawberry Coulis: -2 cups strawberries, cut into quarters -1/2 cup sugar -1 tsp lemon juice Combine these ingredients in a small pot and bring them to a boil. Let the ingredients simmer for 12 minutes then puree until smooth.
Mango Coulis: -2 cups mango, cut into cubes -1/2 cup sugar -1 tsp lemon juice
Combine these ingredients in a food processor and process until smooth.
Spring Pudding:
-6 cups cubed angel food cake, torn into 2-inch chunks -2 cups each cubed mango and quartered strawberries -2 cups sweetened whipped cream mint sprigs, for garnish
In a small (2 quart) trifle dish, or pretty glass bowl, layer a quarter of the cake pieces then top the cake pieces with 1 cup of mango pieces and 1 cup of mango coulis. Next, layer another quarter of the cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer another quarter of the cake pieces and top with remaining mango and mango coulis. Finally, layer the 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.