Sweet spaghetti with raspberry sauce and coconut parmesan
" Honey, what's your favorite food?" I ask the child.
"Dessert" is the half mumbled answer.
"No, that does not apply!" As a parent or guardian you have to say something like that. "I mean real food. What about meatballs or spaghetti bolognese? "
The child is undecided until disinterested today.
" Pizza? "I draw the last trump.
"Spaghetti with Dessert," the kid says to his Lego helicopter, staging a mid-level clash with a construction crane and a dinosaur.
I have to grin. All right. 20 minutes later, I stand on the threshold again with a plate in my hand.
The child gives me a quick look. "What's that?"
"Spaghetti with dessert."
The kid is freaking out, the guy wants it too.
Sweet spaghetti with Raspberry Seed and Coconut Parmesan
300 g frozen raspberries with 1 sip of water , 1 pinch of ground vanilla and 1 tablespoon of sugar in a saucepan and bring to a boil over medium heat. Simmer gently until the raspberries have disintegrated. Allow the sauce to cool briefly and pass it through a fine sieve into a clean saucepan. Heat the sauce on a low heat and leave 200 g TK cherries in it until they too are warmed up. Possibly. season with 1 dash of lemon juice
½ liter of milk with 2 liters of water , 2 tablespoons of sugar strong> and 1 pinch of salt bring to a boil. Cook 300g of spaghetti in it. Drain the spaghetti and mix with 2 tbsp. Curd .
Place the sweet noodles in portions on plates, add a dash of raspberry sauce and decorate with grated coconut . A mint leaflet simulates a basil decoration.
For 3, as a sweet lunch or for 6 as a dessert.