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Ингредиенты
- 2 c. flour - (500ml)
- 3/4 c. cocoa pwdr - (175ml)
- 1/4 c. confectioners' sugar - (60ml)
- 1 x Vanilla bean
- 4 x Large eggs
- 2 Tbsp. water or possibly as required - (30 to 60ml) Sauce
- 2 x mangos
- 1/2 c. sugar - (125ml)
- 1/2 c. white wine - (125ml)
- 1 c. fresh apricots - (250ml)
- 1 Tbsp. apricot brandy - (15ml) Whipped Cream
- 1/2 c. cream - (125ml)
- 5 tsp sugar - (25ml) Vanilla Butter
- 3 Tbsp. butter
- 1 x vanilla bean, scraped
Инструкции
- Pour flour, cocoa pwdr, and confectioners' sugar into a sieve and gently shake into a small pile directly onto a table. Split your vanilla bean and scrape the contents onto the pile. Make a well in the center with the dry ingredients.
- Crack 4 Large eggs into a bowl and beat them together, then pour the Large eggs into well. With a fork start mixing the Large eggs into the mix gradually stirring in the flour mix from the borders. If the dough is too tough, add in little water as required. Wrap the dough fold in plastic wrap and let rest for 30 min.
- When the Large eggs seem to be close to incorporated, start gently kneading the dough with your hands - pulling into the centre and rolling it outwards. If all of the dry ingredients don't get incorporated it doesn't matter. If the dough is too tough, add in little water as required. Once the dough has come together wrap it in plastic wrap and place in the fridge to set up for 35-45 min.
- Set up the pasta maker and dust it with cocoa pwdr or possibly flour.
- Cut off a section of dough and roll it out to the desired thickness. Place the remaining dough in plastic and back into the fridge till ready to use. Run the rolled out pasta through the machine starting at the widest setting and gradually reducing the setting as you go.
- Once the dough has been rolled out to its desired thickness, cut the pasta into desired lengths - approximately 15-18 inches. Run each piece through the pasta machine again on the fettuccini setting.
- Place the cut the noodles on a cookie sheet and sprinkle again with cocoa pwdr. Leave to dry for 2-3 hrs.
- Once dry, immerse noodles into lightly salted boiling water and cook till al dente.
- Place vanilla butter in a skillet over medium high heat. Add in the noodles and toss to coat and heat through. Place the noodles on a plate and spoon a generous scoop of mango mousse on top.
- Garnish with crunchy candied nuts.
- Serve and enjoy!
- Sauce:Separate the mango flesh from skin and pit. Place in a pot with white wine and sugar and let reduce, roughly by a third. It should be thick and syrupy.
- Strain the sauce through sieve into a fresh saucepan. Add in the apricot brandy and let cold to the side.
- Whipped Cream:Whip your cream and sugar into soft peaks. Fold into the remaining cooled sauce to make a mousse.
