White chocolate canneloni with pistachio and ice cream
White chocolate and pistachio make for a wonderful pairing in this recipe. It requires some advanced pastry skills, but the result is extremely satisfying to both the eye and the taste buds. The textures should be very light and well aerated, making it an ideal refreshment after dinner.
- Level:
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Difficult
Pistachio crémeux
Ingredients: Pistachio crémeux
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250 gmilk
Preparation: Pistachio crémeux
Heat the milk and pour on the paste. Emulsify.
Ingredients: Pistachio crémeux
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100 gegg yolks
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200 gsugar
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20 gcorn starch
Preparation: Pistachio crémeux
Mix together and add to the milk.
Bring to the boil.
Ingredients: Pistachio crémeux
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30 ggelatin mass
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260 gbutter
Preparation: Pistachio crémeux
Use the mixer to mix in homogeneously.
Leave to cool in the refrigerator overnight.
Crunchy canelloni
Ingredients: Crunchy canelloni
Preparation: Crunchy canelloni
Spread out the chocolate onto a Rhodoïd paper sheet of 10 cm high.
Ingredients: Crunchy canelloni
Preparation: Crunchy canelloni
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: Pistachio ice cream
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645 gwhole milk
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50 g35% cream
Preparation: Pistachio ice cream
Heat together.
Ingredients: Pistachio ice cream
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170 gsugar
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30 gdextrose
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30 glow-fat milk
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5 gstabilizer
Preparation: Pistachio ice cream
Mix together and add to the milk.
Boil to 80°C.
Ingredients: Pistachio ice cream
Preparation: Pistachio ice cream
Mix in and emulsify with the mixer.
Leave to rest overnight and make ice cream.
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