True Green (crunchy canelloni with pistachio and ice cream) (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Pistachio crémeux

Ingredients Preparation
250 g milk
145 g pure pistachio paste Callebaut® NPO-PI1-T62
Heat the milk and pour on the paste. Emulsify.
100 g egg yolks
200 g sugar
20 g corn starch
Mix together and add to the milk.
Bring to the boil.
30 g gelatine mass
260 g butter
Use the mixer to mix in homogeneously.
Leave to cool in the refrigerator overnight.

Crunchy canelloni

Ingredients Preparation
White Chocolate Callebaut® Velvet CHW-R2241NV Spread out the chocolate onto a Rhodoïd paper sheet
of 10 cm high.
Pistachio bresilienne Callebaut® NAO-CR-PI3724-T66 Sprinkle on the chocolate.
Pipe the pistachio crémeux on the chocolate. Roll into a cannelloni. Store in a cool place and leave to harden.
Cut into pieces.

Pistachio ice cream

Ingredients Preparation
645 g whole milk
50 g cream 35%
Heat together.
170 g sugar
30 g dextrose
30 g skimmed milk
5 g neutral stabiliser
Mix together and add to the milk.
Boil to 80°C.
70 g pure pistachio paste Callebaut® NPO-PI1-T62 Mix in and emulsify with the mixer.
Leave to rest overnight and make ice cream.