CANNOLI WITH RICOTTA PRIMO SALE AND BONINI TRADITIONAL BALSAMIC EXTRAVECCHIO
For the Cannolo:
- 200 gr of FONDANT ICING ( look on internet for the recipe)
- 100 gr of Isomalt
- 100 gr of glucose
Add these ingredients in a cooking bowl and bring to a temperature of 160° c and then pour onto a silicone mat, leave to cool, break into pieces and blend them to obtain a dust. With the help of a fine strainer dust the prepared dust on a silpat (nonstick baking mat) giving it a square shape and put into the oven for 1 minute at 165° c or til the sugar melts and forms a type of thin glass effect. Take out of the oven to cool leaving the oven on. Prepare the cannoli tube forms then place the glass again into the oven for a couple of seconds so that it is again malleable, cut and wrap around the cannolo forms and cool again so that you have a caramel cannolo thin and transparent.
For the cannolo stuffing of English cream:
- 200 gr of egg yolks
- 1 liter of milk
- 250 gr sugar
- 10 gr corn starch
- 1 vanilla bean
Beat the egg yolks with the sugar and the corn starch. Boil the milk with the open vanilla bean, then remove the bean pod. Pour in the yolk mix and bring all to a heat of 82° c
Dried Fruit for the cream:
- 100 gr of walnuts
- 100 gr of hazel nuts
- 100 gr of almonds
- 200 gr syrup 1:1
Place in a medium deep dish fry pan the halves of the walnuts, hazel nuts , almonds and cover them with the syrup and let them dry , maybe with a bit of heat. Pour all into a baking pan and put in the oven for 35 min ant 160°c then break up all into pieces.
Coulis of loguat : ( a thick sauce made from pureed loguat)
- 200 gr of loquat polp
- 300 gr of powered sugar
- juice from ½ lemon
- 1 dot of ascorbic acid
Remove the seeds and skin , blend together with the powered sugar , lemon juice and the ascorbic acid , pass this sauce thru a fine sieve.
- 150 gr di English cream (light pouring custard made of sugar, egg yolks and hot milk flavored with vanilla)
- 40 gr Traditional Balsamico Bonini Extravecchio DOP (aged 25 years)
- 60 gr water
- 1,2 gr agar
Boil the water with the balsamic Bonini Traditional Extravecchio and the agar – then add the English cream and cool all, filter and pour thru a siphon in two small containers and let rest in the frig for 2 hours.
Primo sale cheese, (a type of young ricotta):
Cut the primo sale( in paralle 1cmx1cm x6cm and cover with the dried fruit mixture.
Ice cream with walnuts and olives:
- 800 gr of milk
- 150 gr of sugar
- 23 gr of glucose
- 20 gr of powdered milk
- 100 gr of cream
- 100 gr of egg yolks
- 130 gr of seedless olives
- 200 gr of walnuts
Make a normal English cream at 82° and then mix quickly at 4°c to achieve a proper grade of pasteurization, then add the olives and the walnuts that have been finely chopped,. Add all to the ice cream machine and whisk all, as per the instructions.
Pour the loquat sauce on a plate, fill the sugar glass cannolo with the balsamic foam, place in the cannolo and ricotta as if they are the hands of a clock at 9.30. At last, place a scoop of ice cream in the middle, with a bit of ice cream over the cannolo and ricotta.