Puglia Pasta Vanilla Milk in Cream served with Rasberry Coulis
Ingredients for 8 portions:
Vanilla Puglia Pasta
- 1/2 lt. Milk
- 1 Vanilla Stick
- 125g Puglia Pasta
- 50g Sugar
Cream Filling
- 150ml Double Cram
- 150ml Milk
- 15g Plain Flour
- 70g Sugar
- 1 Vanilla Stick
- 1 Piece of Lemon Rind
Raspberry Coulis
- 200g Menu’ Raspberries in their own Juice
- 30g Sugar
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar.
Remove the vanilla stick and scrape the seeds back into the cooked pasta. Let it cool down already in the pre– oiled moulds.
Prepare the cream beating the egg yolks with the sugar, add the flour and the boiled milk with the vanilla ( already scraped) and lemon rind, Heat through until of a thick consistency. Place in a piping bag and inject into the middle of the pasta. Allow to cool and thicken in a fridge.
In the meantime prepare the coulis by blending the raspberries in their juice and sugar.
When ready to serve, turn out the moulds individual plates and serve with the raspberry coulis.
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Panna Cotta filled with Raspberry Puglia Pasta served with Raspberry Coulis
Ingredients for 10 portions:
Raspberry Puglia Paste
- 1/2 lt. Milk
- 1 Vanilla Stick
- 125g Puglia Pasta
- 50g Sugar
- 100g Raspberries in their own Juice
Raspberry Coulis
- 200g Menu Raspberries in their own Juice
- 30g Sugar
Panna Cotta
- 750ml Double Cream
- 750ml Milk
- 210g Panna Cotta
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar. Remove the vanilla stick and scrape the seeds back into the cooked pasta. Blend the raspberries and stir into the mixture.
Make half of the panna cotta and pour into 10 dishes. Once set, put a layer of the raspberry Puglia and let it set in fridge.
Make up the last of the panna cotta and top the dishes with the remaining panna cotta and refrigerate. In the Meantime prepare the coulis by blending the raspberries in their juice and sugar.
When ready to serve, turn out the panna cotta pasta moulds into individual plates and serve with the raspberry coulis.
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