Pears Au Gratin with Cocoa Noodles

Try this delicious pasta dish:

Remove the skin from the pears. Wring out the lemon. Pears in sugar water with cinnamon, cloves and juice of a lemon form, boil, then pull the saucepan on the spot from the kitchen stove and steep the pears in the broth at least an hour. Coarsely grind 1 tsp of cocoa beans.

For the pasta dough, mix water, flour, egg, 1 pinch of salt, oil and 2 tbsp cocoa powder and let it rest for at least half an hour. Then roll out the pasta dough very thinly with a pasta machine and cut into strips. Make the pasta al dente in salted water, drain and toss in a frying pan with 2 tbsp butter just before serving.

Squeeze orange, cut mushrooms into tender strips, drizzle with a little juice of a lemon to prevent them from turning brown.

Boil the vegetable soup with white wine, 50 ml orange juice and an espresso.

Cut the pears in half with the stalks and fan them. Brush with butter and sprinkle with powdered sugar. Cook over high heat until golden brown.

Add 1 tbsp cocoa powder to sauce form, fold in cold butter and season to taste. Before serving, whip whipping cream until stiff and stir into very hot sauce.

Roll the noodles in portions to form a nest. Arrange two half pears with the noodles on heated plates, pour sauce between them and sprinkle with the coarsely ground cocoa beans.

Before serving, sprinkle the mushroom strips over the noodles.

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