Spaghetti Au Lait – Olè
- 5 oz Spaghetti Barilla , (n5)
- 1 ¾ oz lemon jam
- 1 oz sweet almond pesto
- 1 oz white chocolate
- basil leaf
- some almond
WHITE CHOCOLATE CREAM:
Place in a bowl the granulated sugar and the egg yolks and whisk until reaching a foamy consistency
Separately, in a pan bring the cream and milt to a boil
Remove from the fire and mix the two components together then put back on the fire and continue cooking at low heat, constantly mixing with a spatula until reaching 184° F temperature
Away from the heat add the white chocolate chopped in pieces and stir until completely melted
Let cool down the cream obtained.
Using a vegetable peeler remove the lemons’ rind, then remove the white pith and the seeds
Mix the rind and the lemons’ flesh in a pan with granulated sugar, water and a pinch of salt
Cook in the oven at moderate heat for at least 20 minutes.
Blend the mixture to obtain a very smooth consistency cream then transfer into a baster or pastry bag with a fine nozzle
SWEET ALMOND PESTO:
Wash and pluck the basil leaves.
Mix the leaves, almonds, sugar and the lemon zest into a measuring cup
Whisk everything with a hand blender adding little almond oil at a time, until the mixture is smoothly emulsified
Add in a large pot the milk, water, sugar, lemon rind, vanilla bean and a pinch of salt and bring to a boil
Cook Barilla spaghetti no. 5 in the cooking liquid for a few minutes beyond the cooking time indicated on the box and then let them cool mixing with the white chocolate cream and a teaspoon of lemon jam in a container placed into water and ice to stop the cooking
Place a small roll of cold spaghetti “au lait” mixed with the white chocolate cream on a plate
Decorate with the lemon jam using the baster
Dust with some sweet almond pesto and decorate with a few fresh basil leaves.
To create the “grated cheese” effect, grate some almonds with a fine greater.