Nougat ravioli in duet with Florida sorbet
60 mins
60 mins
Ingredients
- 150 g Flour
- 2 Eggs
- 2 TABLESPOONS Icing sugar
- 2 TABLESPOONS Water
- 2 TABLESPOONS Cocoa powder
- 75 g Nougat
- 150 ml Pineapple juice
- 150 ml Orange juice
- 50 ml Grapefruit juice
- 50 ml Lemon juice
- 50 ml Grenadine
- 2 Pineapple Slices
- 12 Raspberries
- 4 chocolate decorations
- 7-10 Tbsp whipped cream
- 7-10 Tbsp Chocolate sauce
Directions
- 1
Sorbet: Mix pineapple juice, orange juice, grapefruit juice, lemon juice and grenadine and sweeten a little more if necessary. Pour into a shallow bowl and place in the freezer, stirring from time to time.
- 2
Ravioli: Dissolve the cocoa in water. Mix the flour, eggs, sugar and dissolved cocoa to a smooth dough, adding water if necessary. Chill the dough for about 40 minutes.
- 3
Form about 8 walnut-sized balls from the nougat. Roll out the ravioli dough thinly (dust with flour), cut out circles of approx. 8-10 cm in diameter, place one nougat ball in each and fold up.
- 4
Press the edge well together.
- 5
Heat some water in a saucepan and leave the ravioli to stand in boiling water for a few minutes, then drain.
- 6
Dresser: Arrange two pieces of ravioli and two scoops of sorbet on each plate, garnish with half a slice of pineapple and three raspberries. Spray some whipped cream and put a decorative chocolate heart in it, decorate with chocolate sauce.
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