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. | |
