Spaghetti Au Lait – Olè

Maria Amelia Anedda's recipe for Pasta World Championship 2016
591 Views
 
MASTERY Level
40 min
592 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

5.6 oz  Spaghetti no. 5

1 ¾ oz lemon jam

1 oz sweet almond pesto

1 oz white chocolate

1 leaf basil

Some almonds

 

FOR THE LEMON JAM:

5 lemons

3.5 oz white sugar

6 tsp water

A pinch of salt

½ vanilla bean

 

FOR THE SWEET ALMOND PESTO:

3.5 oz peeled almonds

1 bunch basil

1 lemon rind

2 ½ oz sweet almond oil

1 tbsp sugar

 

 

FOR THE SPAGHETTI AU LAIT:

3.5 cups whole milk

2 cups water

3.5 oz white sugar

1 lemon rind

½ vanilla bean

A pinch of salt

 

 

FOR THE WHITE CHOCOLATE CREAM:

9 oz fresh cream

1 cup whole milk

4.2 oz egg yolks

3.5 oz white sugar

6.5 oz white chocolate

Preparation

WHITE CHOCOLATE CREAM

Place the granulated sugar in a bowl and add the egg yolks, whisk until reaching a foamy consistency.

 

Separately, in a pan, bring to a boil the fresh cream and whole milk.

 

Remove from the fire and mix the two components then put back on the heat and continue cooking at low temperature, constantly mixing with a spatula until reaching 84°C/ 184° F temperature.

 

Away from the heat, add the white chocolate chopped in pieces and stir until completely melted.

 

Let cool down the cream just prepared.

 

LEMON JAM

Using a vegetable peeler, peel the lemons’ rind and discard the white pith and the seeds. Mix the zest and the lemons’ flesh in a pan with granulated sugar, water and a pinch of salt.

 

Cook on moderate heat for at least 20 minutes.

 

Blend the mixture to obtain a cream with very smooth texture, then transfer into a baster or pastry bag with a fine nozzle.

 

SWEET ALMOND PESTO

Wash and pick the basil leaves, add the almonds, sugar and the lemon zest into a measuring cup.

 

Mix everything with a hand blender, add a ribbon of the sweet almond oil until the mixture is smooth and emulsified.

 

SPAGHETTI AU LAIT

In a large pot, mix the fresh milk, water, sugar, lemon zest, vanilla bean and a pinch of salt and bring to a boil.

 

Cook the  spaghetti no.5 in this liquid for some minutes beyond the cooking time shown on the pack, then drain. Let cool in a bowl and blend with the white chocolate cream and a spoon of the lemon jam.

 

Place a small nest of the cold spaghetti “au lait” mixed with the white chocolate cream on a flat plate.

 

Using the baster, garnish with the lemon jam.

 

Sprinkle the top 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.

Winter Fall Dry First courses Long Semolina Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

Click here
Would you like to be updated about the gourmet world news? Sign up.
Login