You’ve probably thought about pasta for breakfast, lunch and dinner, but have you ever thought of pasta for dessert? Our friends of La.Vi. Latteria & Vineria, the most gourmet hangout in the historic centre of the amazing Rome, have prepared a special gourmet dessert for Easter with our Mixed Berries Paccherini (little Paccheri made with 100% of italian durum wheat semolina and fresh pureee of mixed berries as Raspberry, Bluebarries and Currant), stuffed with dark chocolate mousse, lemon cream, meringue flambè and Bronte’s pistachio crumb. Happy Easter! 😉
Ingredients (little Pacchero):
250 g of Mixed Berries Paccherini by Rustichella d’Abruzzo
3 L of Mixed Berries Juice
1/2 L of Water
120 g Sugar
800 ml of Milk
4 Lemons (juice and zest)
250 g of Sugar
15 Egg yolks
250 g of Butter
70 g of Corn starch
250 g of Albumen
500 g of powdered Sugar
Dark Chocolate Mousse:
175 g of dark Chocolate
250 g of fresh Cream (liquid)
30 g of powdered Sugar
125 g of wholw Milk
Paccherini: boil the mixed berries juice, water and sugar, then cook the paccherini for 15 minutes, drain the pasta and put it in a casserole (to cool).
Lemon curd: boil the lemon juice and zest with sugar, then add milk and egg yolks. Boil again and cook for 10 minutes mixing continuously. Add the corn starch with a little bit of water, mixing gently.
Cook for 5 minutes and add the butter step by step until it has become cream. Put the cream in a bowl and cover it with a cellophane.
Meringue: beat albumen with an electric mixer on medium speed for about 5 minutes, then add the sugar step by step until to obtain a white dough. Put the dough in a pastry bag and conserve in the fridge until you use it.
Dark Chocolate Mousse: chop the dark chocolate and add it in a pan with all the ingredients, then cook on low heat. Add the powdered sugar step by step and mix continuously until creamy (no clumps).
Put cream into bowl and beat until stiff peaks, then mix gently with dark chocolate mousse until it has become soft cream. Put the mousse in a bowl and cover it with a cellophane, then put the bowl in the fridge (to cool) for 2 hours. Add the mousse in a pastry bag.
How to serve: put one tablespoon of lemon curd and one tablespoon of meringue in a platter, then burn gentlythe meringue (to flambè).
Stuff the paccherini with dark chocolate mousse and guarnish with fresh mixed berries and Bronte’s pistachio crumb, then serve.