Chocolate Fruit Dessert Pasta Tossed with Crème Anglaise

Serving Size: 4-6


1 lb. Pappardelle's Chocolate Balsamic
2 bananas, finely sliced
1 container of strawberries, finely sliced
1 (15 oz.) can drained mandarin oranges
2-1/2 cups milk
1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract*)
8 egg yolks
3/4 cup granulated sugar
Fresh mint leaves, for garnish
Bella Sol Raspberry Balsamic or Bella Sol Vanilla-Fig Balsamic for garnish


  1. Cook pasta in a pot of boiling water until al dente (about 8-10 minutes). Rinse, drain, cover and chill. Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the medium bowl.
  2. Combine milk & cream in a medium-sized saucepan. Split vanilla beans down the middle with a pairing knife, scrape out seeds & place everything into milk mixture. Bring to boil, remove from heat & allow to stand for 30 min.
  3. In a mixing bowl, beat yolks and sugar together until thickened and pale yellow in color. Remove vanilla beans/pods from milk & bring just back to a boil. Add 1/2 cup hot milk into yolks to temper, mixing constantly. Then, while stirring constantly with a heat-resistant spatula, add egg mixture back into saucepan and heat over medium to low heat until the mixture is the consistency of heavy cream (or until you can draw a line with back of spatula and leave a "trail" or distinct path, without the two sides running together). Immediately strain the finished cream through the fine mesh strainer into the iced bowl. *If using vanilla extract instead of beans/pods, add it now. Stir occasionally until cooled. Store tightly covered for up to two days in refrigerator.
  4. Combine chilled pasta, fruit and creme anglais just before serving. Garnish with fresh mint leaves and a drizzle of raspberry balsamic or vanilla-fig balsamic.