Carrés fondants au chocolat blanc et à la lime

Low-fat and fast fettuccine alfredo
A healthy indulgence at only 12 grams of fat
A fast and low-fat fettuccine alfredo that uses full-fat milk and cheese? Sounds like a dream, and Cook's Country magazine's retooling of this artery-clogging classic tastes like one, too.  Most standard alfredo recipes call for gobs of fat, including 11/2 cups of heavy cream, a stick of butter and 2 cups of cheese. For most people, that relegates this dish to an occasional indulgence. And that's a shame. Alfredo comes together quickly, relying on common ingredients and simple techniques, making it a great candidate for weeknight cooking. Now Cook's Country has made it a winning candidate, reducing the fat from 43 grams per serving to just 12 g (and saturated fat goes from 27 g to 6 g).  The trick was using a butter-and-flour roux, which provides the same mouth feel as thickened heavy cream, but with far less fat. To help speed up this recipe, prepare the sauce while bringing the water to a boil.

FETTUCCINE ALFREDO
1 tbsp. unsalted butter
2 tsps. all-purpose flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1/2 tsp salt, plus 1 tbsp.
1/2 tsp. black pepper
Pinch nutmeg
1 cup grated Parmesan cheese
1 pkg (9 oz.) fresh fettuccine
In a large pot over high heat, bring 16 cups of water to a boil. Using a ladle, fill each of four serving bowls with about 1/2 cup boiling water. Set aside.
Meanwhile, in a large saucepan, heat butter over medium heat until foaming. Whisk in flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in milk, half-and-half, garlic, 1/2 tsp. salt, pepper and nutmeg. Bring to a simmer.
Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
Stir pasta and remaining salt into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.
Return sauce to low heat, add 1/3 cup pasta water and cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.
Working quickly, empty water from warmed serving bowls and fill with pasta. Serve immediately. Makes 4 first-course servings.
Nutrients per serving: 320 calories, 12 g total fat (6 g saturated).

16 oz (500 g) de chocolat blanc haché ou 2 sacs de  brisures de chocolat blanc  (225 g)

2 c. à thé (10 ml) de  zestes de limes  râpé finement

2 c. à soupe (30 ml) de  jus de lime  fraîchement pressé

1 tasse (250 ml) d' amande  entières blanchies, grillées et hachées

Accueil

Dans une casserole à fond épais, faire fondre le chocolat blanc avec le lait condensé à feu doux, en brassant pendant environ 10 minutes ou jusqu'à ce que la préparation soit lisse. Retirer la casserole du feu. Incorporer le zeste et le jus de lime. Ajouter les amandes et mélanger.

Étendre aussitôt la préparation dans un moule à gâteau carré de 8 po (20 cm) de côté, tapissé de papier d'aluminium beurré (lisser le dessus). Avec la pointe d'un couteau, tracer des lignes sur le dessus de la préparation de manière à obtenir 64 carrés. Réfrigérer la préparation pendant environ 1 heure ou jusqu'à ce qu'elle soit ferme. À l'aide d'un couteau bien aiguisé, couper en carrés.