Chocolate Pasta With Raspberry Coulis Recipes

Steps:

• Put all the ingredients in a small food processor or use a stick blender to blitz until very smooth.
• Set a sieve over a jug. Tip the mixture into the sieve and push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days.

Steps:

• Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
• In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
• Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
• Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
• Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
• To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

Steps:

• Combine raspberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
• Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Steps:

• MAKE THE RASPBERRY AND CHAMBORD COULIS:.
• Place berries, sugar, raspberry juice or orange juice, and lemon juice in blender and purée until very smooth.
• Strain through a fine-mesh sieve into a glass bowl, pressing on the solids to extract the juice.
• Stir in Chambord; taste and adjust the sugar to your liking.
• Keep the coulis at room temperature.
• MAKE THE CHOCOLATE FONDANT:.
• Preheat oven to 500ºF.
• In top of double boiler set over simmering water, melt the chocolate and butter. Using a wooden spoon, stir continuously to help the process along.
• In a glass bowl, whip the egg yolks, the whole eggs and sugar until tripled in volume.
• When the chocolate mixture is fully melted, stir it(slowly - to temper)into the egg mixture, while steadily whisking.
• When all ingredients are well incorporated, whisk in the flour, making sure there are no lumps.
• Generously butter six (6 oz) metal molds, can also use PVC molds.
• Pour batter into molds, up to 1/4" from top.
• Bake in preheated oven for 7 minutes maximum.
• Unmold and serve on dessert plates; pour some of the coulis on either side.
• Garnish with raspberries &/or mint sprigs.

Steps:

• Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
• Now make your raspberry coulis. and pour a little over each thin slice.
• Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.

Steps:

• Combine the cream and chocolate in a saucepan, and stir over low heat until the chocolate is melted.
• Blend the eggs and vanilla extract until smooth.
• Pour in the chocolate mixture slowly and continue to blend as you pour.
• Now pour the Chocolate Mousse mixture into 6 lightly greased moulds.
• Cover and refrigerate until set.
• Prepare the Raspberry Coulis by pureeing the raspberries with caster sugar to taste then sieve.
• TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse.
• Garnish each plate with a couple of fresh mint leaves and 2-3 raspberries.
• Yum,Yum!