Dessert Recipes - Pasta Puffs with Raspberry Coulis

Ingredients

• 300 g/11 oz/1 small can raspberries in natural juice

• 30 ml/2 tbsp icing (confectioners') sugar, sifted

• 100 g/4 oz/1/2 cup butter

• 300 ml/1 1/4 cups water

• 150 g/5 oz/1 1/4 cups plain (all-purpose) flour, sifted

• 3 eggs, separated

• 75 g/3 oz/1 1/2 cups cooked short-cut macaroni

• Oil for deep-frying

• A little caster (superfine) sugar

---

Method:

1. Puree the raspberries and their juice in a blender or food processor, then pass through a sieve into a small serving bowl.

2. Stir in the icing sugar. Place the butter in a saucepan with the water and heat until the butter melts, then bring to the boil.

3. Add the flour all in one go and beat with a wooden spoon until the mixture leaves the sides of the pan clean. Remove from the heat and beat for a further 1 minute.

4. Beat in the egg yolks. Whisk the egg whites until stiff and fold into the mixture with a metal spoon. Fold in the macaroni.

5. Heat the oil until a cube of day-old bread browns in 30 seconds. Fry spoonfuls of the mixture, a few at a time, until crisp and golden.

6. Drain on kitchen paper, then dust with caster sugar. Pile on to a plate with the bowl of sauce in the middle. Serve straight away.