Potato Noodles with Vanilla Ice Cream, Raspberry and Almond Sauce
- For the ice cream
- 1 Vanilla bean
- ½ liter milk
- 3 egg yolks
- 1 egg
- 125 grams sugar
- 1 teaspoon cornstarch
- 200 milliliters Whipped cream
- For the noodles
- 400 grams starchy potatoes
- 100 grams Pastry flour
- 1 pinch Nutmeg
- 30 grams soft butter
- 1 egg yolk
- cornstarch (to roll out)
- butter (for stirring)
- powdered sugar (to taste)
- For the sauce
- 150 grams Raspberries (frozen or fresh)
- ½ lemon
- 1 teaspoon Vanilla sugar
- powdered sugar (to taste)
- 500 milliliters milk
- 30 grams Marzipan
- 1 egg (separated)
- 40 grams sugar
- 3 teaspoons almond paste
- 1 teaspoon Amaretto
- 2 tablespoons Whipped cream
For the ice cream: Freeze the ice cream insert (or other large container).
Split vanilla bean lengthwise and scrape out seeds with a sharp knife into a mixing bowl. Heat the pod in the milk.
In a bowl mix together yolks, egg and sugar. Stir until foamy. Stir in cornstarch and gradually stir in the heated milk. Pour the new mixture back into the pot again. Briefly boil while stirring, remove from heat and continue beating. Leave to cool, with frequent stirring. Beat whipped cream until peaks form, fold into the milk mixture and freeze in the ice machine (or pour into container and freeze for approximately 2 hours, stirring every 30 minutes).
For the noodles: Scrub potatoes thoroughly and cook in a pot of boiling water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Peel quickly, by pressing potato on the work surface slightly.
Bring a large pot of salted water to a boil.
Sprinkle flour evenly on a work surface. Add butter and egg yolks and process quickly into a dough.
Cover a work surface with a little cornstarch, roll the potato mixture into finger-thick log shapes, cut into finger long pieces and add to boiling water. Bring water back to a simmer and cook until they float to the surface. Remove with a slotted spoon and drain.
Meanwhile in a dry frying pan toast almonds over medium heat until golden brown and set aside.
For the raspberry sauce: Puree thawed fruit and mix with grated lemon zest, vanilla sugar and icing sugar to taste. Strain through a sieve.
For the almond sauce: Mix 400 ml (approximately 1 3/4 cups) of milk with marzipan and bring to a boil. Whisk egg whites until stiff and chill. In a mixing bowl, mix egg yolks with sugar until foamy. Stir in pudding mix and remaining milk. Gradually add boiling milk into the mixture, pour this new mixture back into the pan, bring to a boil while stirring and remove from heat.
Mix together the amaretto and whipped cream. Fold in beaten egg whites.
For serving: Heat some butter in a pan and sauté the noodles in it; add powdered sugar to taste. Serve the noodles with some almond and raspberry sauce on plates and garnish with fresh raspberries and slivered almonds.