Nest of crispy Taglioline gialle (yellow) with cassis berries and star anise sauce
x4
Ingredients for 4 people
100 g Taglioline gialle (yellow)
2 baskets of mixed berries
2 tablespoons Crème de Cassis (blackcurrant liqueur)
Seed oil for frying, as needed
Icing sugar, as needed
For the Chantilly cream:
250 g fresh milk
60 g granulated sugar
2 egg yolks
25 g flour
150 g fresh cream
Seeds from ¼ vanilla pod
For the star anise sauce:
100 g fresh cream
10 g granulated sugar
Small amount of star anise
Procedure
For the Chantilly cream: boil the milk and pour it into a bowl where the yolks, sugar, flour, and vanilla have been mixed. Place back on low heat, or better in a bain-marie, and cook for a few minutes while stirring. Cool down, then fold in the whipped fresh cream. Refrigerate.
For the star anise sauce: bring the fresh cream with the sugar and star anise to a gentle boil, reduce. Strain and refrigerate.
Meanwhile, marinate the berries with Crème de Cassis. Thaw, or directly from the freezer, immerse the Taglioline gialle nests in hot oil, drain, dry, and sprinkle with icing sugar. Place them on plates, put some Chantilly cream inside, and decorate with the berries and the star anise sauce.
It is possible to replace the Chantilly cream and/or the sauce with others to taste.
