This recipe comes from "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge. I haven't made it yet, but it sounds lovely. I've tried a few other recipes from that cookbook and enjoyed them.
This is a wonderful side dish, maybe with very simply prepared chicken or fish. I think straining the seeds out is unnecessary; otherwise, I wouldn't change a thing.
This sounded potentially wonderful but, who knows? It was very, very good. I served it warm and liked that best. I tried it at room temp and that was fine; cold - didn't much care for that. Qite different and very pleasing, Mimi.