@Lindt has released a new chocolate bar with an exotic taste: #Lindt Excellence Lime Intense Dark. A very refreshing new taste. I thought, this would probably make an unusal dessert.
So here’s my super-isi recipe:
You need however a Kisag “isi” Whipper or a regular Kisag Whipper, else it won’t work. And yes, they are really called isi!:-) they even stole my URL!
Ingredients for 4 servings:
100g Lime Intense Dark Chocolate from Lindt
2dl liquid cream
20g confectioners’ sugar
0.25dl very strong coffee (me Darkan from Nespresso)
In a Bain-Marie melt the chocolate slowly adding the hot espresso, stirring well, once fully melted, add sugar and half of the cream, stir until lumps are dissolved, add remaining cream, stir well.
Put the mix through a funnel into the Whipper. Screw on 1-2 isi cream charger(s) and shake vigorously. Refrigerate for at least 12hrs.
The mousse is really very light and refreshing as no eggs or gelatine are added. If you like dark chocolate and the taste of lime, this one’s for you!
Thanks @Lindt for another great invention from the #maître chocolatier, even if produced in France:-)
Homemade pasta is a real treat, and I thought I am going to spoil my guests tomorrow with a “primo fatto in casa”! The recipe is very simple, it just takes time and patience to do it!
200g flour type 00
150g durum wheat, Grano Duro
1-2tbl spoons native olive oil
1-2tbl spoons water
I used my Kenwood Chef food processor to do the dough, mixing all ingredients in the bowl at once and let the Chef do the hard work for about 10 minutes until I got a smooth dough. You may have to add a bit more oil or water if it is too dry.
Wrap the dough in a kitchen towel and let rest in the fridge for 30-40 minutes.
Now comes the fun part. I decided to create Tagliatelle. Luckily, I have a pasta maker, meanwhile 20 years old, to create the pasta. The conclusion is: I need a new one as the cutter is no good any more. But it worked with lots of patience.
If you do not have a pasta maker, I would recommend to cut the dough in 8 pieces and roll it as thin as possible with a rolling pin, then cut it in Tagliatelle with a very sharp knife.
Since I do not have one of those fancy pasta-dryers, I used my laundry rack to hang and dry the Tagliatelle.
They will now hang in a cool and dry place until tomorrow. I will cook them in boiling salted water until they are al dente. 3-4 minutes maximum.
And now, I have to think about which Sugo goes best with the Tagliatelle:-)