Dessert 'Pasta Chips' with Raspberry Coulis and Ice Cream
Serving Size: 2-3
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Ingredients:
8-9 oz. Pappardelle’s Gluten-Free Dark Chocolate Pasta Shavings
4 cups vegetable oil, plus more as needed
1/4 cup powdered sugar, plus more for garnish
3 cups fresh raspberries
1 tsp. fresh lemon juice
2-3 scoops of ice cream (your flavor choice)
Instructions:
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- Heat vegetable oil in large Dutch oven over medium-high heat. Once oil is shimmering, add 1 cup of cooked pasta and cook until crispy, about 2 minutes. Transfer to a plate covered with a paper towel to drain. Repeat until all pasta is fried.
- In a food processor, add raspberries and powdered sugar. Pulse until pureed. Set a fine mesh sieve over a bowl and pour puree through, discarding the pulp. Stir in lemon juice and more powdered sugar, to taste.
- Dust fried “pasta chips” with powdered sugar. Scoop ice cream into serving bowls, top with raspberry coulis and pasta chips. Serve and enjoy!