Cous cous pudding with blueberry coulis

This fun dessert looks like a snow ball! Drizzle the jam in any creative way you want for a different kind of dessert. The flavour is kind of like rice pudding.
Couscous pudding balls
Blueberry coulis

Ingredients 4 servings

Cous cous pudding
200 g (7.05 oz) cous cous
800 g (28.22 oz) milk
100 g (3.53 oz) sugar
1 vanilla pod
soft butter for mold brushing

Blueberry coulis
150 g (5.29 oz) blueberries
150 g (5.29 oz) sugar


Cous cous pudding
Boil the milk, sugar and vanilla pod. Set aside and steep for 10 minutes.
Prepare 8 silicone hemisphere molds and brush them with soft butter.
Heat up the milk again, add the cous cous while stirring constantly and bring back to a boil.
Boil for 3-4 minutes until the pudding is thickened and the milk is not floating on top of the
Pour the pudding into the molds and let it cool down.
Refrigerate in the molds for at least 2 hours.
Unmold the puddings.
Stick 2 hemispheres together to form a ball.

Blueberry coulis
Boil the sugar and blueberries for a few minutes.
Put the mixture in a food processor or blender and process until smooth and push through a fine mesh sieve.
Boil the sauce again until it reaches 110° C (230 degrees Fahrenheit).

Heat the coulis and put some in a glass.
Place one pudding ball in the glass.
Drizzle glaze onto the pudding.