Introduction: Mango Chocolate Raspberry Dessert Spaghetti
Summer is a great time to catch up with old friends at a potluck. I recently had a gathering and was given the task of bringing a dessert, and as easy as that seems, I couldn't decide on anything to bring!
My mind circled around the following choices: chocolate chip cookies, apple pie, brownies, or cake.
You see, all of these are iconic American desserts, but they are also predictable, routine, and safe options. This is the 21st century folks! I wanted something a little more edgy and innovative. I mean, you can only "wow" someone so much with your grandmother's apple pie recipe... let's be honest you can't really mess up apple pie, so any variation is pretty dang good.
But... I was not looking for good, I was looking for spectacular. And of course, as with all food-related gatherings there is a little bit of competition to see who brought the best item, and I was gunning for the win.
Not only did I want to amaze my friends with a refreshingly sweet dessert (who wants a heavy, dense cake on a hot summer day), but I also wanted to give their tastebuds a unexpected experience.
So, here you have the solution to my dillemma: Dessert spaghetti.
With mango/orange flavored "noodles" and a raspberry/pomegranate "marinara sauce" and a Ferrero Rocher "meatball" your friends will be in for quite the experience!
TIPS!!!
-It is really useful to have two people make this dessert (otherwise it is difficult to control the noodles...)
-Use a longer tube (which can be bought at a local hardware store) if you don't want to wait for the noodles to set over and over again
-This would go great with a slice of cake "bread" to balance out the texture and flavor profile of the noodles and sauce
-If this dessert is made in the winter you can put the raspberry sauce on warm to slightly melt the chocolate and blend the entire
dessert together
-Play around with the flavors! Mango and orange worked well together because it gave the correct color composition, but be creative
-Agar Agar can be found at many specialty food stores, it is a bit more common than you might think
-If you have any questions, I will try to respond quickly!
Participated in the
Dessert Contest
15 Comments
10 years ago on Introduction
Hi, have you tried using chocolate instead of fruit juice? What would be the measurements? Oh, and I found an extruder at a store so I'm using that instead.
Reply 10 years ago on Introduction
Nice, I hope the extruderworks! I have not tried using chocolate, given its low viscosity you would need less of it than fruit juice. I am not sure exactly how much you'll need, just experiment with it.
Reply 10 years ago on Introduction
I made it once with chocolate milk and it became mushy jelly pudding after using the extruder, so I thought I'd use chocolate. I made it today and maybe the chocolate was a bit too thick so it became like fudge. It was very tasty though. I'm going to try again tomorrow making the chocolate more runny.
10 years ago on Introduction
Can I use an icing syringe if I can't find a normal one? Also, could the syringes found in Medical supply stores be used?
Reply 10 years ago on Introduction
I've never tried using a frosting syringe. I don't think it would work too well, but you never know untill you try! I got my syringe from a grocery store, it was designed to inject marinade into cuts of meat, I just took the pokey needle off, and put on the plastic tubing. Hope this helps!
Reply 10 years ago on Introduction
Thanks! I think I might have an icing syringe somewhere at home so I might try to use it. But do you think medical supply store syringes could be used? Where I live, supermarkets don't sell syringes.
11 years ago on Introduction
Hooray! I was recently experimenting with this same concept. (dessert spaghetti) I couldn't figure out a good method for the noodles. This looks very simple & brilliant! I wish I would have thought of it first. :) Thanks so much. Dilemma solved!
11 years ago on Introduction
Awesome instructable! Every time I make spaghetti of any kind it breaks while I am pushing it out of the tube. Any tips?
Reply 11 years ago on Introduction
My best guess is your probably not using enough agar agar. The rule of thumb is for every cup of liquid you need 2 grams/ ~1tbsp of agar agar. You might also consider letting it freeze more. Hope this helps!
Reply 11 years ago on Introduction
Why agar-agar instead of gelatin? I've got LOADS (Ok, 1 pound) of unflavoured gelatin powder.
Reply 11 years ago on Introduction
Agar-Agar will solidify quicker. Also agar-agar will remain solid at higher temperatures, where as gelatin will melt in the heat. Agar-agar is a vegetarian option to gelatin, which is also nice. The texture is slightly different as well. If you do use agar-agar, ensure that you make it into a powder form.
Reply 11 years ago on Introduction
That is highly informative. Thank you.
Reply 11 years ago on Introduction
I have never tried it so I don't know what would happen but things with agar agar usually have a different texture than things with gelatin. I have been on several molecular websites and agar agar is always used. Because gelatin is cheaper, I would assume that everybody would use gelatin if it worked in the same way as agar agar. Hope this helps!
Reply 11 years ago on Introduction
Yeah I am really inpatient and usually don't allow the spaghetti to sit very. I know it isn't the amount of agar agar because I always go way overboard.
11 years ago on Introduction
That is brilliant! I love spaghetti and I love fruit and now I can pretend to eat one while really eating the other :D