Here's my second entry in TobiasCooks' Moroccan cooking event.
Chocolate cous cous
450 g AP Flour
55 g Cocoa powder
Knead, rest 30, roll, cut into small bits and dry.
Saffron Honey Ice Cream
1 C Milk
1 C Cream
3/4 C. The rankest honey you can find (I used Bee Chama Buckwheat honey)
A good pinch of saffron threads
Heat milk and cream. Whisk yolks and honey. Temper yolk mixture with hot milk mixture and add saffron. Cook until it coats the back of your spoon. Chill overnight and then freeze in your ice cream maker.
Boil the cous cous in a sugar water bath and serve the ice cream on hot cous cous. Since neither component is overly sweet this is a nice ending to a spicy and hearty tagine.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago