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