One fruit that is always ‘in season’ is pineapple. You can count on these spiky beauties to help brighten up winter, especially when you’ve tired of apples and pears.
When it comes to barley recipes, pudding may not be the first thing that springs to mind. But combined with pineapple and anise, this humble grain is transformed into a comforting, yet exotic mousse, with a zingy fruit flavor and a creamy texture.
One of the oldest of all cultivated grains, the whole barley grain is vastly under-used compared to its more commercially successful but nutritionally poorer cousin, whole wheat.
I have always had a love for barley in anything. Whether its used in savory or sweet recipes, that mild nutty flavor and soft chewy texture make it so appealing. Another favorite of mine, is the flavor of anise. Its slight sweetness adds a complexity and an interesting dimension to otherwise ‘ordinary’ recipes.
This simple little mousse makes such a nice little winter dessert …. no fuss, no muss!
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SERVINGS
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- 1 1/2 cups pearl OR pot barley
- 5 1/4 cups water
- 250 grams cream cheese, softened
- 451 ml crushed pineapple in juice, drained
- 2 Tbsp lemon juice
- 1/2 tsp rum or vanilla extract
- 2 tsp ground anise seed
- 102 grams instant vanilla pudding mix
- 2 pkgs Dream Whip topping mix, prepared
Ingredients
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- In a large saucepan, combine barley & water. Bring to a boil; reduce heat to simmer; cover & cook for 40 minutes; drain & chill.
- In a large bowl, combine the softened cream cheese, pineapple, lemon juice, rum extract, anise powder & pudding mix. Stir in chilled barley until evenly coated.
- Prepare Dream Whip topping as directed on package & fold into barley mixture. Divide between serving dishes. Refrigerate any leftovers.
- This recipe is easily halved if you need less servings.