Sweet tagliatelle with raspberry sauce, white chocolate and pistachios

Sweet tagliatelle with raspberry sauce, white chocolate and pistachios

приготовление

Blend the raspberries and agave syrup, then pass through a sieve. Meanwhile, heat the cream in a small pan. Roughly chop the chocolate, pour the warm cream on top and melt, stirring continuously. Briefly roast the ground
pistachios in a pan until golden brown. Mix the egg, flour and milk in a bowl to form a smooth dough. Heat the butter in a non-stick pan, ladle in a little dough and fry on both sides until golden brown. Repeat with the remaining dough to make multiple crêpes, leave to cool and cut into narrow strips. Use a fork to create a nest with the sweet tagliatelle. Pour on the white chocolate and raspberry sauce and sprinkle with pistachios.

Serves two

  • 100 g raspberries
  • 1 tbsp agave syrup
  • 50 g cream
  • 150 g white chocolate
  • 100 g ground pistachios
  • 1 egg
  • 125 g spelt flour (type 630)
  • 250 ml milk (alternatively oat milk)
  • Butter as desired

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