Nigerian Coconut Jollof Pasta (Can Be Made With Spaghetti)
4 large eggs
1.25 cups granulated sugar, divided
16 ounces ricotta cheese
2 cups whole milk
1 cup sour cream
4 tablespoons (2 oz.) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
8 ounces Jolly pasta, cooked according to pkg. directions
3 cups fresh strawberries, quartered
2 teaspoons cornstarch
1/2 teaspoon fresh lemon juice
1 tablespoon Dutch-process dark cocoa blend)
8 hazelnut chocolates
1/2 cup white chocolate, chilled and grated
1
Preheat Oven to 350 F and light-spray tray with cooking oil. Whisk eggs and ¾ cup of the sugar in a bowl until creamy and smooth. Whisk in ricotta, milk, sour cream, butter, vanilla and salt until combined.
2
Pour in and stir spaghetti and place into baking tray. Bake in oven for 30 minutes and let it rest after for 15 minutes.
3
While pudding bakes, heat strawberries, cornstarch and remaining sugar in saucepan over medium-low. Cook for about 10 minutes until strawberries have softened and sugar is dissolved.
4
Mash strawberries until resembling a coarse puree. Remove and stir in lemon juice.
5
Place cocoa on a small plate and roll in chocolate until cocoa is completely covered. Serve warm with pudding.