VANILLA NOODLES INGREDIENTS:
- ¾ cup Milk
- ¾ cup Heavy Cream
- 21 grams Gelatin Sheets, bloomed in water
- ⅓ cup Agar Flakes
- 1 Vanilla Bean, split and scraped
- ½ cup Sugar
RASPBERRY COULIS:
- 12 ounces frozen Raspberries
- ½ cup Sugar
- 1 tablespoon lemon juice
- 1 tablespoon Grand Marnier
VANILLA NOODLES
Recipe by Dan Kohler, 1/28/20
Yield: 4 servings
INSTRUCTIONS:
1. Spray a jelly roll pan with cooking spray.
2. In a small pot, slowly bring the vanilla seeds, milk cream and sugar to a boil.
3. After the mixture has boiled for a minute, add the gelatin and agar and stir well.
4. Let this cool down until it is warm to the touch and mix well. Vanilla beans should be well dispersed when it is cooled.
5. Pour the liquid slowly into the jelly roll pan and let it set on the counter. When set, place in the refrigerator. Chill for at least 1 hour, or until solid to the touch.
6. Cut in strips to resemble noodles.
RASPBERRY COULIS
Recipe by Dan Kohler, 1/28/20
Yield: ~1 ½ cups
INSTRUCTIONS:
1. In a medium saucepan, combine the raspberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
2. Purée until smooth, then strain into bowl.
3. Whisk in Grand Marnier. Store in fridge in sealed container for 5-7 days.
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