1 lb chocolate fettuccine
6 scoops of vanilla ice cream
4 oz dark chocolate (or 6 tsp od cocoa powder)
2 tbsp heavy cream
For the Strawberry coulisse:
3/4 lb strawberries
3 oz sugar
2 oz water
1 tbsp corn starch
1 tbsp lemon juice
First of all put a pot of lightly salted water to boil.
In the mean time, prepare the coulisse: wash and dice the strawberry, put them in a little saucepan together with sugar, water, lemon juice and corn starch. Cook them on a low heat, mixing with a wooden spoon to combine all the ingredients, for about 30 minutes.
Once the water boils, cook pasta for 8-10 minutes, drain and chill.
Mix the pasta with the coulisse, as you would do with any pasta and sauce.
Melt the chocolate with the cream.
Place the "seasoned" pasta in 6 little plates, top with a scoop of vanilla ice cream and drizzle with warm chocolate.
If you prefer, you can thaw a little the ice cream and sprinkle with cocoa powder.
Decorate with strawberry slices and mint leaves and serve immediately.
If you have some coulisse left, it maintains well in a closed container, if refrigerated, for a few days and you can use it over ice creams, cheese cakes and more.
You'll find the pasta at every farmers' Market (Tue: Methodist Church - Sparks / Wed: Somersett / Thu: Sparks Downtown / Fri: Tamarack Junction / Sat: California Ave and Booth) at the Pappardelle's booth.