Sweet tagliatelle with raspberry sauce, white chocolate and pistachios
Tillredning
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
