SORBET "DOUDOU" A LA MARACUDJA

serves 6
A refreshing delicious treat.

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

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

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.