Chocolate cous cous
450 g AP Flour
55 g Cocoa powder
4 Eggs
2 Whites
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)
6 Yolks
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.
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4 comments:
MMMM!! Undertongue tingle like sniffing the French's jar.
Oh, my. What WON'T you think of next?
And didn't you find yourself picking up little pinches of the couscous as it dried, and nibbling them like popcorn?
Ooh, good call on the accompanying ice cream. Why do such things never occur to me?
Anyway, I can already imagine the overzealous child at your restaurant thinking he's getting a spoonful of chocolate chips, hehe.
You are a culinary genius, sir.
Thanks guys...don't these things seem obvious once you've thought of them. It won't be making it onto the menu - too much too much for most people. This is purely for those of whole flavor pairings and playfulness.
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