Fresh Chocolate Dessert Pasta
4 ounces all-purpose flour
1 extra large egg
2 tablespoons unsweetened cocoa powder
3 tablespoons confectioners' sugar
1 tablespoon walnut oil
1 teaspoon natural vanilla extract
8 ounces white chocolate
3 tablespoons light corn syrup
2 tablespoons unsalted butter
1/2 cup chopped walnuts
Take all-purpose flour and make into a pile on a pastry board. Add
cocoa powder and confectioners' sugar. Make an indentation in the middle and break the eggs into it.
Lightly beat the eggs into the mixture.
Knead the dough for at least 5 minutes, turning it often, until it's
smooth and stretchy, but not too soft. Cut the dough into 1 1/2 inch squares. Make small "bows" with pointed ends by pinching the opposite corners of the squares of dough together. Set aside.
Break white chocolate into squares and place in a heat-proof bowl. Add corn syrup and butter, then heat bowl over a small saucepan of simmering water until chocolate melts and sauce is smooth.
Cook bows for 3 minutes in lightly boiling water. Just before serving, pour the white chocolate sauce on warmed plates. Drain the bows in a colander, then place on
sauce. Sprinkle with nuts.
TROPICAL BANANA SPLITS
Combine first 4 ingredients in medium bowl. Let stand 5
- 1 1/2 cups diced strawberries
- 1 kiwi, peeled, diced
- 1/2 mango, peeled, diced
- 1/4 cup coconut-flavored rum or liqueur
- 4 bananas, peeled, cut lengthwise in half
- 4 1/4-cup scoops apricot sorbet
- 4 1/4-cup scoops raspberry sorbet
- 2 tablespoons toasted coconut (optional)
Place 2 banana pieces in each of 4 dishes. Top with 1 scoop
of each sorbet. Spoon over fruit and juices. Sprinkle with
coconut, if desired.