cannolo di ricotta...


for ricotta foam
- 300 g ricotta cheese
- 90 g milk
- 90 g condensed milk
- 20 g honey
- 2 g salt

for the coffee nougatine
- 25 g milk
- 60 g butter
- 25 g glucose
- 75 g sugar
- 1 g pectin NH
- 3 g coffee paste
- 10 g ground coffee
- 50 g hazelnut flour


for ricotta foam
1. Blend all ingredients together in a blender until smooth.
2. Place into a whipper and charge with nitrous oxide.
3. Shake and refrigerate for 2 hours before using.

for the coffee nougatine
1. Bring milk, butter and glucose to 120 degrees.
2. Add pectin and sugar, previously mixed. Cook to 223 degrees.
3. Remove from heat, stir in the rest of ingredients.
4. Pour on a silicone mat, cover with another mat, roll it out.
5. Chill for 30 minutes, then cut into desired shape.
6. Bake at 350 degrees for 5-7 minutes.
7. Roll into tube immediately.


SavithaRaj's Spice Land said...

Awesome click and yummy recipe..would love to have a bite..

zmm said...

hi Thip, awesome photos, awesome recipe.

You are so brave to change profession and do what you are doing now (I refer to your introduction).

Not sure if I was brave enough to make the move.

Coming back to check out more of your recipe.

bake in paris said...

Delicate and sophisticated, Thip!

Sawadee from Bangkok,

Mandy said...

stunning picture! where do you find coffee paste?

Thip said...

Thanks, guys.

Mandy, I got it from http://www.auiswisscatalogue.com/505056/1-NUTS.html

ButterYum said...

Like Cannoli, but better.



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