Have you noticed lots of cooking staples haven't migrated to the dessert world? Think about it! Pasta, soup, veggies...
Well, I'm taking a stand, and I'm starting with Pasta.
Dessert pasta is a delicious and easy way to impress anyone.
Lets get started.
Step 1: Ingredients
For this dessert you will need:
1 cup + 1/4 cup of sugar
2 cups of cream
1 good quality vanilla bean
1/4 teaspoon almond extract
1 box of pasta
2 tablespoons of salt
1/2 cup of sliced grapes
1 teaspoon of arrow root (you can substitute corn starch, but I'm an arrow root guy)
Step 2: Step 1: the Grapes
Cut up enough grapes longitudinally to fill a 1/2 cup measuring cup, make sure to slice them thin (optimal thickness shown in picture #2).
Then put said grapes and cup in a freezer.
Step 3: Step 2: Starting the Sauce
Add a 1/4'' of water to the bottom of a pan on medium heat. Then add the cream, mix thoroughly. Next add 1 cup of sugar and
split a vanilla bean in half length-wise. Scrape out te pulp like innards and put it all into the cream-water-sugar mixture along with the almond extract.
Step 4: Step 3: Pasta!
Fill a medium sized pot full of water, add the remaining sugar and the salt, put on medium heat and stir to combine, once combined, add the pasta.
Step 5: Step 4: the Watermelon
Take the watermelon and cut off about a 3rd of the watermelon (I had a relatively large watermelon, if yours is basketball sized or smaller just use the whole thing). Roughly chop up the edible pink part of the watermelon and put it into a blender, blend until liquidized. then pour the mixture through a fine mesh strainer into a measuring cup. Add 1 cup of the strained watermelon juice to the sauce and mix it in, it should turn a chestnut brown.
Step 6: Step 5: Arrow Root
Mix the arrow root in a small amount of cold water and add it to the suce, mix thoroughly. Cook the sauce down a little more.
Step 7: Step 6: the End
Finally, when the pasta has finished cooking, drain it and add it to a bowl along with the sauce, then cool it, add the (now frozen) grape slices, plate it, and take the remaining melon and use a melon baller to make the "meatballs" seen in the final dish.