World Gourmet Summit 2003
Culinary Masterclasses
 
The Cuisine of
Jimmy Sneed
The Frog and the Redneck, Virginia, USA
 
Raisin and Cognac Pasta with Berries

  Serves 2
  Ingredients
   
1 cup
1 cup
2
120ml
115g		  semolina flour
all-purpose flour
egg yolks
Martell Cognac
California raisins
crème anglaise
fresh berries
   
   
   
   
   
   
   
   

 Method

Puree the Cognac and raisins in a blender, then mix this with the rest of the ingredients by hand to form a dough ball. Let it rest for a couple of hours, then roll it out in a pasta machine and cut into strips. Poach in a light simple syrup and serve with crème anglaise and fresh berries.